Black Bean and Corn Quesadillas
Most everybody knows that we try to eat meatless at least a few times a month. Lately that has been a struggle as we've not had as many successes with meat-free recipes. Since D is a meat-and-potatoes man at heart, vegetarian entrees really have to 'knock one out of the park' to be eligible in our house. This next recipe got extra points not only for being simple and super-quick, but D absolutely loved them! Between the two of us, we gobbled up two rounds.
We served these with spicy guacamole, mild salsa and sour cream. Our hands down absolute favorite guacamole recipe can be found by clicking here.
2 teaspoons butter or olive oil
3 TBSP finely chopped onion
1 (15.5 ounce) can low-sodium black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 heaping TBSP brown sugar
1/4 cup salsa
Two small pinches red pepper flakes
2 TBSP butter, divided
6 large burrito-sized flour tortillas (your going to be sandwiching these with filling)
1 1/2 cups shredded Monterey Jack cheese, divided
Serve with: guacamole, salsa, sour cream
Heat butter or oil in a large saucepan over medium heat. Stir in onion, and cook until softened and nearly translucent. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Our favorite meatless/easily adapted to meatless entrees:
* Quick and Easy Red Pepper Pasta
* Chickpea Chipotle Tostadas
* Vegetarian Korma
* Vegetable Pot Pie
* Florentine Stuffed Shells
* Pad Thai
* Southwestern Eggrolls
* Greek Nachos
* 'Fake' Chili
* Margherita Pizza
* California Veggie Sandwich
* Southwestern Stuffed Sweet Potatoes
* Black Beans and Rice
* Mediterranean Wraps
* Baked Penne with Roasted Vegetables
Our favorite meatless soups:
* Roasted Cauliflower and Cheddar Soup
* Potato and Leek Soup
* Roasted Tomato Bisque
* Curried Butternut Squash and Apple Soup
* Minestrone
* Tex-Mex Butternut Bisque
* Black Bean Soup
* Easiest Ever Broccoli Cheese Soup
* Roasted Red Pepper Soup
* Creamy Tomato Tortellini Soup
* Chunky Tomato Bisque with Roasted Corn
* Thanksgiving Butternut Squash Soup