Mike loves these quesadillas, but I haven't made them in over 6 years, since I was first pregnant with my oldest. I made the mistake of making these a couple of times during my morning sickness phase. I'm sure that more than one of you moms out there can attest to the fact that once you associate a food with morning sickness, you don't want to eat/make it again, even after the baby is born!
This meal has all the hallmarks of a family favourite; fast, easy, nutritious and delicious! Sorry for the terrible picture, I don't know who's more to blame, me or the camera.
Black Bean Quesadillas
1 Tbsp. olive oil
1 onion - chopped
1 pepper, any colour - diced
1 Tbsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
1-19 oz. can of black beans, drained and rinsed
1 cup of salsa
1/2 cup corn kernels, frozen or canned
5-6 large flour tortillas
2 cups shredded cheddar cheese
In a large non-stick pan heat the oil and then add and cook the onions, peppers and spices until softened, about 8 minutes. Add the black beans, salsa and corn and cook through, stirring often, about 5 minutes. Evenly spoon over half of each tortilla and sprinkle with cheese. Fold the uncovered half over the top and press lightly. You can heat them in the microwave for 30-40 seconds to melt the cheese if you want the tortilla to stay soft (some kids have a hard time eating crunchy foods). Or you can bake them on a baking sheet in the oven for 10 minutes, turning once, at 425°. Using a pizza cutter to slice these up is the easiest, and you can serve them with sour cream, plain yogurt, salsa or guacamole, whatever your family likes.