Hola! Bienvenido a Mexican Meatless Monday!
La Cena de esta noche : Black Bean Quesadillas
The other day I said I was a firework as the reason for my athletic achievements, but today I’m convinced it’s because I’m Mexican.
“If Anyone Can A Mexi-Can” t-shirts will be available soon at my Spreadshirt store
Okay back to dinner…
Here is an easy healthy quesadilla idea
First I sautéed onions, bell peppers and mushrooms until soft. Then, I added taco seasoning and a can of black beans.
This filling would work great for fajitas too!
I piled in a ton of black beans, veggies and cheese into a tortilla and cooked it up until crisp on the outside and the cheese was melted.
Tip: The secret to an evenly cooked and crispy tortilla is to put a heavy-ish pan on the top half of the quesadilla while it’s cooking. Then, when the bottom is crisp, flip it and put the pan back on it. I use a light sauce pan and put something heavy inside it.
I served it with salad and salsa.
This is the other jar of salsa I got as part of the Foodbuzz Tastemaker program. Maybe I should be a real Mexican and make my own salsa. But, I don’t think that’s going to happen anytime soon.
It’s been too long since I’ve had a quesadilla!
Snacks for school: Cabot Creamery sent me these cheese squares to try. Only 50 calories and 6 grams of protein – that’s a good deal I hate when “light” cheese tastes light and this one doesn’t.
And a pear for dessert. This was perfectly ripe and super flavorful. I normally hate fruit that you have to wait for (to get ripe) so I avoid buying them. But, this came with the CSA and I’m glad