I want to serve the Lord by what I do and say. By sharing my life with you, I hope that in some way I can point you to a better relationship with Christ.

Wednesday, May 11, 2011

Black Bean and Corn Quesadillas

Over a year ago....

I decided to start a monthly menu plan and start becoming more organized with all the meals I was planning.  Then recently I started seeing a need to provide a wider variety of meals throughout the week so that my family would get a better variety of the food groups we need.  {Plus cutting our meal costs} One source I read mentioned that we should try having red meat only once a week.  The focus behind this was to incorporate other meats into our diet.   Having a different theme for each night could be:  Fish once a week, then pork, then a red meat, then beans/rice, chicken, breakfast...  you get the idea.  So I have been trying to do this better.  Giving my family something different.

One of the meatless nights we had Black Bean and Corn Quesadillas.  I think we were all a little surprised at how we were not hungry by having just beans one night.  The recipe was utterly fantastic!!  In fact I have another Quesadilla recipe that has chicken in it, but I far prefer this recipe to that one.

I made the recipe exactly as stated.  What I really liked about this recipe was that by using butter to fry the quesadilla on our griddle, it tasted amazing.  You could use a little olive oil, but I'll leave that up to you.

Do you have any money saving ideas for meal planning?  I am reading a book about some.  Maybe if I get through it I can share a little about what I am learning.

Black Bean and Corn Quesadillas Recipe

Ingredients {recipe and picture from allrecipes.com}

  • 2 teaspoons olive oil
  • 3 tablespoons finely chopped onion
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can whole kernel corn, drained
  • 1 tablespoon brown sugar
  • 1/4 cup salsa
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons butter, divided
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese, divided

Directions

  1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  2. 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.

Nutritional Information open nutritional information

Nutritional Information
Black Bean and Corn Quesadillas
Servings Per Recipe: 8
Amount Per Serving
Calories: 363
  • Total Fat: 14.5g
  • Cholesterol: 26mg
  • Sodium: 732mg
  • Total Carbs: 45.6g
  • Dietary Fiber: 6.3g
  • Protein: 13.9g

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