Meat and potatoes people. MAPPs.
People who think that a meal without meat cannot be filling and satisfying.
If you know any such people (*cough cough* ie. men *cough cough*), you must introduce them to Mr. Black Bean of the Legume family. Other members of the Legume family include lentils, peas, soy, and even peanuts. All are great sources of protein, and protein helps to give you that satisfied feeling (because protein takes longer to digest than carbohydrate). When taking meat out of a meal, or out of your diet entirely, it is important to replace the protein with other sources. Now, I know you didn’t come here for a science or nutrition lesson, so let’s get on to the good stuff! PS. Rattle off that scientific mumbo-jumbo to the MAPPs in your life when you make this recipe for them.
A couple of years ago, when honey and I were in the throes of our vegetarian challenge (no meat for one year), we practically lived off of legumes. This black bean quesadilla recipe was one of the first dishes that I discovered during our challenge, and we have eaten it many times since then. It is so easy, so delicious, and I promise you won’t even miss the meat! Try it. Now.
Please and thank you. 🙂
Black Bean Quesadillas (slightly adapted from canadianliving.com)
1 TBSP. olive oil
1 onion, chopped
1 green pepper, diced
1 TBSP. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 cans black beans, drained and rinsed
1 cup salsa (mild, medium, or hot!)
1 can corn kernels
6-8 whole wheat flour tortillas
2 cups sharp cheddar cheese, shredded
Sour cream and salsa, on the side
Preheat the oven to 425°F. Heat the oil over medium heat in a large skillet. Add the onion, green pepper, chili powder, cumin, salt, and pepper. Cook until softened, about 8 minutes. Add the black beans, salsa, and corn, and stir until heated through (about 5 minutes).
Lay out your tortillas and spoon the mixture onto one half of each tortilla. I usually make 6 tortillas, so they end up being quite full. However, you can make 8 tortillas and fill each with a little bit less. Sprinkle the cheese overtop of the mixture, then fold the tortillas over. Place on a lined or greased baking sheet. Bake for 15 minutes, turning the tortillas over halfway through. Serve with sour cream and more salsa. Enjoy!