The word quesadilla translates to “cheesy little thing”—but not all recipes require heavy amounts of the gooey, melted stuff. In this version, black beans are mashed and combined with corn kernels, tomato salsa, herbs and a little cheddar then grilled, not fried, to crispy perfection.
Tagged: black beans
Is there a picky eater in your family? A vegetarian? A vegan? Everyone can be happy at dinner on taco night! Start off by sautéing some veggies—use fresh favorites or take this opportunity to “clean out” your refrigerator’s produce drawer. From here, you can go meatless or brown up some beef or buffalo meat—your choice. Serve with seasoned brown rice and toppings your troop loves! I like to lay out whole wheat tortillas, local raw goat cheese, avocado, shredded cabbage and chopped tomato.
Cooking with black beans is easy—tuck them into burritos, stir them into chili, mix with a mound of rice. White beans, on the other hand, have appeal, but…how can they be used? Thanks to this recipe, you don’t need to think twice about adding a can of cannellinis to your cart. Simply simmer them in vegetable broth along with some black beans and seasonings, then puree with Greek yogurt for a smooth and savory soup.
No need to let a pot simmer on the stove for hours to fix that cold-weather chili craving. This healthy dish takes just about 30 minutes, calling for a simple combination of fresh, frozen and canned ingredients. Chickpeas and shrimp are added to the mix for a hearty, protein-packed chili with subtle seafood flavor.
When you’re strapped for time, baked potatoes are an easy side dish that can be cooked in the microwave in just minutes. Add a few healthy ingredients, and you’ve got a nutritious main course that really hits the spot.
Packed with black beans, salsa and veggies, my recipe for Quick Fiesta Stuffed Potatoes is an easy-to-make vegetarian dish that even kids will love.
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