Tonight was Mexican night! Tyler and I looooove Mexican food; so this dinner comes often. All other nights we sneak fall comfort food.
We eat this dinner so much because we can change the recipe according to what we have in the house. If we want to we can switch up the whole dinner with burritos, quesadillas, or nachos. Small changes include black beans instead of pintos, and adding green pepper, jalapeno, and avocado!
The quesadillas are still cheesy, flavorful and delicious- but packed with nutrients! Filling and healthy!
-Pinto beans offer protein.
-Anthocyanin in onion offers anti-oxidants; protecting against neuro-degenerative disorders.
I’ve formulated a recipe for today’s version of vegetarian quesadillas. Please enjoy and share photos of your version of this here 🙂
What you will need:
8 Soft Tortillas
1 Can Pinto Beans, Drained
1/3 Purple Onion, Diced
1/2 Medium Pepper, or 4 Small Sweet Peppers, Diced
1 Cup Shredded Mexican Cheese
1 Clove Garlic, Minced
1/2 tsp. Paprika
1/2 tsp. Cumin
1/2 tsp. Red Pepper Flakes
Salt&Pepper to taste
Step 1: Add onion, peppers, and garlic into pan and fry until golden. Then add all spices.
Step 2: Once the veggies start to brown slightly, add the pinto beans. Let these cook down until they are totally moisture free and steamy hot.
Step 3: Lay a tortilla onto the quesadilla maker or pan, and spread the bean mixture evenly.
Step 4: Add some delicious cheese on top of this mixture.. you don’t have to be skimpy here either. (It’s the best part)
Add a top tortilla (Do not forget this part.. I have and it was hilarious but so sad). Close the lid, and cook until finished! If using a pan, flip half-way through cooking process.
Voila! You have a deliciously easy vegetarian quesadilla that took ten minutes!
We eat these with BBQ; it adds the perfect smokey-sweetness to the spicy Mexican flavors!
Thank you so much for your time; we love sharing healthy living with y’all!
Have a Blessed Day!