I have a confession to make. I haven’t really done much cooking the past month. I don’t know how I’ve been managing to eat (I think most of my meals end up being family meal at the restaurant) and I haven’t really been eating out. I guess I’ve been scrounging? Well hopefully that changes soon, though with my trip to San Diego this weekend and then going home next week for my grandfather’s memorial, I doubt much cooking/grocery shopping will happen.
But never fear – I have this quesadilla recipe that I made for a week for lunch. I LOVE quesadillas, mostly because I love melty cheese and carbs. Who doesn’t? And quesadillas are great for lunch. They’re personal sized, take almost no time at all to cook, and the possibilities are endless. I apologize in advance, in case let’s do lunch becomes let’s do quesadillas for lunch instead.
While I tend to stick to plain quesadillas, I wanted to add some more protein to an otherwise almost nutrition-less meal. The black beans get mashed and the chicken shredded, so you have some in every bite. I ate them with sour cream and a little bit of salsa, but if you have guacamole, that would be delicious as well.
Black Bean & Chicken Quesadillas
makes 1 quesadilla
1/2 cup cooked shredded chicken
1/2 cup black beans
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1/4 teaspoon salt
1/4 teaspoon pepper
In a small bowl, mash black beans. Add salt and pepper and mix to combine.
Heat a large pan over medium heat. Add a teaspoon of olive oil. Layer quesadilla on the pan: 1 tortilla, half the cheese, chicken, smashed black beans, rest of cheese, and 2nd tortilla. Cook on one side until lightly browned and cheese has melted. Flip quesadilla gently and cook until the rest of cheese has melted. Serve with cilantro, sour cream, guacamole, and/or salsa – whatever you prefer!
[source: a Confectionary Tales original]