Cilantro-Lime Black Bean Quesadillas

cilantrolimeblackbnquesAlmost every night I run into the same dilemma!   I love to cook and would love even more to have endless hours to pour over a meal sautéing, chopping, and roasting.  But a las, reality sets in.  It’s 5:30 (yes, we eat at an old-people time), the kiddos are falling apart, they’re hungry and the hubs isn’t home yet.  I haven’t done a good job of planning ahead and now I need a clutch dinner that I can whip together ASAP!  This meal is it.  It’s easy, cheap (ha – are you noticing a pattern in my criteria for a good meal), has few ingredients and is a crowd pleaser.  Here’s to all those mommas – working or staying-at-home – who put a meal on the table every night.  If you’re family isn’t telling you, I will: You’re da best:)

Serves 4

8 Whole Wheat Quesadillas

2 c mozzarella cheese

1 can black beans drained and washed

1 lime (or 2 limes if you want a lime-ier taste!)

3/4 c chopped cilantro

In a bowl combine your black beans, cilantro and juice from 1 lime (or 2), set aside.  Lay out 2 quesadillas.  Sprinkle 1/4c cheese on one quesadilla so it covers every part, sprinkle 1/4c black beans mixture on top and then another 1/4c sprinkle of mozzarella on top of the black beans.  Place other quesadilla over top and place in greased pan over medium/high heat.  Spray top of quesadilla with pam and when bottom has browned, flip over.  Remove when other side is browned and cheese is oozing out sides.  Repeat 3 times to make remaining 3 quesadillas.  Serve with plain greek yogurt & fresh salsa.

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