Need something quick and simple for the kids that is also healthy? A simple recipe that will stretch your grocery budget? A new way to use leftover meat and veggies?
These Quesadillas are a tried and true family favorite. I probably make them at least once a week for either lunch or dinner when I have leftovers to use up or need to do a quick meal. Unlike bread, the flour tortillas last for about a month in the pantry so it is easy to keep all the ingredients on hand.
Corn and Black Bean Quesadillas
4 burrito size flour tortillas
1 cup corn (left over or thawed frozen corn)
1 1/2 cups canned black beans, rinsed
1 1/2 cups cheddar or Monterey jack cheese, shredded
sour cream for serving
Layer one quarter of the beans, corn and then cheese on one half of each tortilla.
Fold over each tortilla and cook over medium heat until the cheese is melted and the tortilla is lightly browned, about 3 minutes per side.
Cut into thirds and serve with sour cream for dipping.
Substitutions: The tortillas, cheese and sour cream are essential. The remaining ingredients can be replaced with just about anything you have on hand. Some of our favorite fillings include:
- Refried beans
- Shredded Cooked Chicken
- Bacon and Eggs