Sometimes you want something simple for dinner and you still want to make everyone happy. These flavorful quesadillas are just the thing to do that.
This post is sponsored by American Family Insurance. All opinions are my own.
American Family Insurance is joining in to encourage you to get outside and grow your own nutritious and delicious foods.
One of the things I love to grow in my garden are peppers. Peppers of all sorts are so easy to grow – and the peppers themselves are so cheerful. Not only can you enjoy the bounty of the harvest, but they have the added benefit of being absolutely beautiful as well.
I’ve grown bell peppers, firecrackers like the ones above, purple tigers, cayenne, banana, poblano…all sorts of them! I encourage you to give them a try…but a word of advice. If you decide to preserve some and dry them in a food dehydrator…do it outside! The capsaicin oil in the hot peppers – well – it’s what they make pepper spray from. The last thing you want is that blowing all over your kitchen… believe me. I found that out the hard way. Ahem.
On to the quesadillas!
To begin, cut half each of a green and red bell pepper into thin strips.
In a skillet, heat a tablespoon of extra virgin olive oil over medium heat.
Toss in the peppers along with a cup of frozen whole kernel corn. Cook these until they are just getting tender, about 5 minutes. Stir occasionally.
Toss in 2 cups of baby spinach and cook about 2 minutes, just until the spinach has wilted. Turn off the heat.
Drain and rinse a 15 ounce can of organic black beans. Place the beans in a dish along with a half cup of your favorite salsa and a half teaspoon of hot sauce.
With a potato masher, Mash the beans and salsa together until a spreadable consistency.
Spread a couple tablespoons of the bean mixture onto half of a flour tortilla.
Let me pause a moment here. I have serious carnivores in my family and the complaints fly when I don’t serve meat in our suppers. So here’s the little trick I have for these. Often when you cook meals that use rice or other grains, you’ll have a little leftover. Don’t toss that away, save it in the fridge for this very thing. I place a couple spoonfuls of the leftover cooked brown rice or quinoa on there, and it has that chewy texture giving the illusion of there being meat in the quesadillas. Hehehe!
Top with some of your veggies from the skillet.
Sprinkle on a little bit of shredded cheese.
Fold over the tortilla.
Place the tortilla on your Panini maker and close the lid without pressing, just let it set on top. Cook 1-2 minutes or until heated through and crisped on the outside.
Cut the quesadilla into wedges and serve with additional salsa, guacamole, sour cream or any other topping you like.