Black Bean Quesadillas

I'm always on the quest to find vegetarian recipes that will satisfy both myself and my meat-and-potato-loving husband (neither of us are vegetarian). I believe that eating meatless several times a week for non-vegetarians has a multitude of health benefits, and when planned correctly, can save money, too! This recipe satisfies both criteria- it's a tasty recipe that is easy on the wallet.

So, is there anything that can make this recipe even better? Why yes, there is. It takes about five minutes to prep and about 10 minutes in the oven- woo hoo!

I originally found the idea recipe on Real Simple Magazine's website, but made some adjustments to it. Also, I've used both store bought salsa as well as this homemade recipe that I found via Pinterest- it's delicious both ways!

This recipe also gets better the longer the bean and corn mixture sits. I often make it the night before we're having it which lets the flavors come together overnight.

fresh avocado and salsa are my favorite ways to finish this dish

Black Bean Quesadillas

Adapted from Real Simple Magazine

1 15.5 oz can black beans, drained

1 11 oz, drained

3/4 c salsa, drained
3 tbsp. adobo sauce

1 tsp freshly squeezed lime juice

1/2 tsp. ground cumin

1 1/2 c shredded Monterey Jack cheese (Mexican Cheese blends work well, too)

8 flour tortillas    

Cooking spray (optional)

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Lightly spray tortillas with cooking spray (this helps make them get slightly crunchy and crusty while cooking). 

Drain and rinse black beans. Transfer to a paper towel to remove any excess moisture. Repeat with corn. Combine black beans, corn, salsa, lime juice, and cumin in a bowl. Stir gently to combine.

Place four tortillas on baking sheet and divide the cheese among them. Using a slotted spoon, top each tortilla with the bean and corn mixture; top with the remaining tortillas. 

Bake in the oven for 7-10 minutes until the cheese is melted. Flip halfway through cooking time to allow the tortillas to crisp up. 

Garnish with additional salsa, sour cream, chopped cilantro, or red onion. 

Note: If you'd prefer to not have a vegetarian dish, you can add in chicken, beef, pork, or shrimp- any of the above leftovers work beautifully in this dish. Also, when you buy a can of chipotles in adobo sauce it keeps in the refrigerator for a very long time.