Black Bean Quesadillas

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Real Mom Confession Time: My whole family hasn’t sat around the dinner table to eat a home-cooked meal together on a weeknight in almost two weeks. Yep. You read that right. TWO weeks. It drives me crazy for (at least) two reasons:

  1. I know all the benefits research suggests about eating family meals together, and 

  2. I’ve been writing on this topic for years now – but never really GOT IT until this school year.

My sincere apologizes if my “quick-fix dinner” suggestions ever made someone feel guilt over not eating as a family because I get it now.  You cannot cook dinner if you’re a constant shuttle service, and kids don’t want to eat dinner at 3:30pm but also don’t want dinner at 8:00pm when they’re hot and tired. 

I haven’t figured out the perfect solution just yet, but I’m tired of mom-guilt and dietitian-guilt. I’m gradually finding new ways to fit nutrient-dense meals into tired kids (who’d just assume skip dinner!) and these skillet quesadillas came to the rescue for us last week.  

They literally take 5 minutes or less, can be eaten on-the-go if needed, and are customizable to individual preferences. And corn tortillas in the skillet are the best – not to mention pack in more nutrients for fewer calories and provide more satiety. 

What are you favorite pull-together dinners?

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Black Bean Quesadillas

Dinner is served in 5 minutes or less! They can also be eaten on-the-go if needed and are customizable to individual preferences.

INGREDIENTS

  • 4 corn tortillas

  • ⅔ cup Mexcian cheese blend, shredded

  • ½ cup black beans, canned, drained, rinsed

    • OPTIONAL: Pinch of garlic salt

METHOD

  1. Bring a pan to medium heat, then spray with non-stick cooking spray.

  2. Place a corn tortilla in the pan and top with a small handful of shredded cheese. Next, spread black beans (amount depending on preference) on top of the cheese. Place a second tortilla on the top of the melting bean and cheese layer.

  3. When the bottom tortilla is golden brown, flip the quesadilla over to brown the other side. NOTE: This is when I like to sprinkle a little bit of garlic salt on the shiny, golden tortilla side to add an extra punch of flavor.

  4. When the other side is golden brown, remove from heat, cut, and serve while still warm. Repeat steps as needed to make additional quesadillas.


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