Due to a Fantasy Football Draft, it was just me and the little one for dinner last night. Since he's not much of a meat eater, and I'm just as happy with a meatless meal, that part was a given. I had some leftover tortillas so I decided on quesadillas because they are easy for Beckett to eat.
Since my goal was to make these kid-friendly, they aren't spicey as written. I add red pepper flakes to mine and served them with chiptole salsa and pickled jalapenos. The filling could easily be stretched to make three servings, but since I wasn't serving them with a side, I wanted them to be quite substantial. As a result, they were a little hard for Beckett to handle, so he just ate the filling with a fork. Oh well- he still ate all of the insides!
1 tbsp olive oil
1/4 cup chopped onion
1 cloved garlic, minced
1/2 cup frozen corn, thawed
1 can (15.5 oz.) black beans, rinsed and partially mashed
1/2 tomato, diced (about 1/2 cup)
2 tbsp lite cream cheese
1/2 tsp ground cumin
1/2 tsp chili powder
fresh ground pepper
red pepper flakes, to taste (optional)
cooking spray
2 large flour tortillas
3/4 cup shredded sharp cheddar, divided
1. Heat oil in saute pan over medium heat. Add onion and garlic. Cook until onion is becoming soft, about 3-4 minutes. Add corn, beans, tomatoes, cream cheese and spices. Stir to combine and cook for about two minutes. Set aside.
2. Heat a large skillet over medium heat. Spray with cooking spray and add one tortilla. Sprinkle half of cheese on half of tortilla. Gently top with half of bean mixture, and fold tortilla over. When bottom side is toasted (about 1 minute or two) flip and cook for another minute or two.
3. Repeat procedure with remaining ingredients. Serve with your toppings such as salsa and/or sour cream.
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