Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Sunday, April 21, 2013

Black Bean Quesadillas


These quesadillas make a terrific snack, lunch, or light supper.  Last week, I made a batch of spicy black beans in the slow cooker and the same day I made quesadillas for dinner.  Then I froze the black beans that were leftover, stored them in a small container in the freezer, and made quesadillas for lunches on several different days.  Super quick and easy!



2 small corn tortillas
spicy black beans (from yesterday's posting)
3 chopped cherry tomatoes (you could use bottled salsa instead if you don't have cherry tomatoes on hand, though this will add extra spiciness)
shredded cheddar cheese, or a blend of cheddar and montery jack

For each quesadilla, heat cast iron skillet, then put in 2 corn tortillas, one at a time,  for a few seconds on each side.  Place one tortilla on plate.  Put layer of black beans, then diced tomatoes, then cheese on top of tortilla.  Cover with the other tortilla.  Microwave for about 30 seconds.  Serve with guacamole and/or sour cream if desired.

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