What's for Dinner? 3/28/11

 Black bean quesadillas are what's for dinner! We used to go OUT for Tex-Mex all the time when we lived in Longview. But the the Tex Mex here leaves much to be desired, so I've been experimenting with making my own incarnations of Tex Mex dishes. This recipe is one I sort of made up, but really... how many original ways can one make a quesadilla? So I'm sure you could find something similar online, or you could easily make up your own! The ingredients are totally discretional and up to however much you want to put in. Most of the ingredients I used were left over from last time I made these. I chopped a whole bell pepper, used what I wanted and froze the rest. Same with the black beans.

What you'll need:
-Olive Oil (for in pan)
- Bell pepper, chopped
-Onion
-Black beans (I used approx. half a can)
- frozen corn (maybe about half a cup, perhaps more. I just dumped some out of the bag until it looked good)
-Shredded cheese of your choice
-Cumin, cayanne pepper powder, garlic powder, and any other spices you want to add
-Tortillas (I used Trader Joe's whole wheat tortillas. Best packaged tortillas I've had in a while)
-Salsa (for serving. You could also grab some sour cream, guacamole, or any other trimmings you desire)

 First put a tablespoon or two in the bottom of the pan.

 

Put your onion, peppers, beans, and corn in the pan. Cook and stir until tender.

 Add your desired spices. I used two shakes of each spice I listed, but it's totally personal preference.

 Spoon some of the mixture onto half of a tortilla.

Top with as much or as little cheese as your heart desires.

Place folded over quesadilla on preheated George Foreman grill. Tortilla will get crispier and not stick if you spray the plates with oil.

 Cook until desired doneness is achieved.

 Cut into triangles and serve with some salsa. This picture has two quesadillas, so each one made three triangles each. Enjoy!