Black Bean Quesadilla Recipe

Black Bean & Veggie Quesadillas With Tomato & Avocado Salsa

I told you guys in a previous post how much I love Mealime. It has seriously revolutionized the way I think about meal planning, grocery shopping, and cooking. The app has so many recipes to choose from, and they’re conveniently broken down into subcategories, making it super easy to find recipes based on food preferences. Even though I find myself with more time to cook, I still gravitate toward the quickest and easiest meals. That’s why I’m so in love with Mealime. I can eat healthy meals in about half an hour without worrying about food waste. Win, win, win! Anyway, this recipe has been on heavy rotation in my kitchen, because who doesn’t love a delicious quesadilla? Try this!

Black Bean & Veggie Quesadillas With Tomato & Avocado Salsa

Ingredients

Serves 4

  • 2 avocados
  • 1 can (15 oz) black beans
  • 1 (8 oz) block cheddar cheese
  • 1 small bunch cilantro
  • 2 jalapeño peppers
  • 4 large flour tortillas
  • 1 lime
  • 2 red bell peppers
  • 1 medium red onion
  • 4 tomatoes
  • black pepper
  • chili powder
  • ground cumin
  • extra virgin olive oil
  • salt

Preparation

  1. Wash and dry tomatoes, jalapeños, and cilantro.
  2. Medium dice and transfer tomatoes to a medium bowl. Seed, mince, and add ½ of the jalapeños to bowl (save the rest for the quesadilla filling). Halve and pit avocados; scoop out the flesh, medium dice, and add to bowl. Shave the cilantro leaves off the stems, mince the leaves, and add ½ to bowl (save the rest for the quesadilla filling). Peel, small dice onion, and add ½ to bowl (save the rest for the quesadilla filling).
  3. Drizzle ingredients in bowl with olive oil and lime juice; season with salt and pepper. Mix to combine and set aside.
  4. Heat a skillet over medium heat. Wash, seed, and small dice bell peppers.
  5. Coat bottom of skillet with oil. Add remaining onion, jalapeño, and bell pepper. Stirring frequently, cook until vegetables have softened, 3-4 minutes.
  6. Drain and rinse beans.
  7. Add beans and remaining cilantro to skillet. Then season with chili powder, cumin, salt, and pepper. Stir and cook until beans are warmed through, 2-3 minutes. Transfer to a bowl.
  8. Grate 2 cups of cheddar.
  9. Wash and dry skillet. Heat over medium heat.
  10. Place tortillas on a flat surface. Layer on half of each tortilla with an eighth of the cheese, a quarter of the bean mixture, and another eighth of the cheese. Fold tortillas over to close.
  11. Coat skillet with oil. Place 2 of the quessadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2-3 minutes per side. Repeat with remaining 2 quesadillas.
  12. Transfer to a cutting board and cut into wedges.
  13. To serve, place quesadilla on a plate and serve with salsa.

The Meal Planning App That Will Replace Your Takeout Addiction

So you’re not hallucinating and this certainly isn’t an April Fool’s joke. I’m officially over the worst of my seasonal Winter blues, out of hibernation, and super excited to share my latest obsession with you! Let’s just get right to it, shall we?! Mealime is changing the game for me right now, and I just have to let you in on the secret.

I’m always on the hunt for the perfect solution for my meal planning woes. To be honest, I’d rather have a personal chef that just magically knows what I want to eat, does all the grocery shopping, organizes my pantry and fridge, prepares my dinner, packs the leftovers for tomorrow’s lunch (so I’m wasting virtually no food), tells me the nutritional facts of every meal, and of course does all of this for free.

Until now, the closest I’ve come to this dream is my short-lived love of meal kit services. Companies like Blue Apron take most of the guess work out of meal planning. Fresh ingredients, portioned out, and delivered directly to your door, all with easy to follow recipes. What’s not to love? The price, y’all. The price. There’s no denying that meal kits are a great solution for busy, indecisive folks like myself, but the price makes them totally unjustifiable for my wallet… and I still have to cook?!  Sigh. *immediately opens Seamless app to get takeout* There’s gotta be a better way, right?

Meal Planning Made Simple

Enter Mealime! Mealime is a free (yes, free) meal planning app that makes meal planning easy, efficient, and dare I say, fun. All you have to do is:

  • create a profile
  • specify any dietary restrictions/food allergies (vegetarian or nah?, peanuts or life?)
  • scratch off ingredients you don’t like (I’m looking at you, eggplant)
  • choose some meals from an automatically generated list of delicious meals
  • import that grocery list to Instacart or Amazon Fresh.

Of course you still have to cook, but meal planning seriously does not get any easier. Ready to change your life? Download it for android or ios. And for the commitment-phobic, test out the entire Mealime process with this recipe (my new favorite)… And for the gravely commitment-phobic, just check out the pics below!

You're not locked into a set number of meals — you can choose as many or as few as you want.

 

Make-Ahead Summer Vegetable Lasagna

Before I jump right into the recipe, I have to tell you that these next several weeks are going to be pretty busy for me. If you’ve been checking out my posts, you know that I’m heading over to Rome and London next week. Yay! I’ve been writing lists and getting organized for the trip. I am seriously neurotic when it comes to packing luggage, and I am a total carry-on-only warrior. I’ve got my travel journal ready and all my TSA approved snacks and travel size organic toiletries. Anyway, since I’ve been planning everything right down to the smallest of details, I realized I’d forgotten one of the most important things to consider. After returning home from a long trip, the last thing you want to think about is grocery shopping and cooking. I needed to come up with a meal that I can take straight from the freezer and pop in the oven as soon as I set down my bags.

Because farmer’s markets and summer CSAs are in full swing, and because I have more summer squash than I know what to do with, I decided to make a Summer vegetable lasagna. Lasagna is one of my favorite meals, y’all, and this recipe is nothing short of amazing. The Béchamel sauce really makes every bite a cosmic experience. The best part is that you can make this ahead of time and then freeze portions for a quick, healthy, and oh so tasty meal when you return home from your own vacay. You must try this!!!

Summer Vegetable Lasagna

Ingredients

For the vegetable filling:

  • 1 Tbs. olive oil
  • 1/2 yellow onion, finely diced
  • 1/2 lb. (250 g) cremini mushrooms, chopped
  • 2 yellow or green summer squash, cut into 1/2-inch (12-mm) dice
  • 3 jarred roasted red bell peppers, coarsely chopped
  • 1 can (28 oz./875 g) plum tomatoes, drained and coarsely chopped
  • 1 cup (1 oz./30 g) fresh basil leaves, minced
  • Grated zest of 1 lemon
  • Kosher salt and freshly ground pepper

For the béchamel sauce

  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 1/2 yellow onion, finely diced
  • 1/4 cup (1 1/2 oz./45 g) all-purpose flour
  • 1 1/2 cups (12 fl. oz./375 ml) whole milk
  • 3 cups (24 oz./750 g) ricotta cheese
  • 1 egg, lightly beaten
  • 1/2 lb. (250 g) no-boil lasagna noodles
  • 3/4 lb. (12 oz./375 g) mozzarella cheese, shredded

Directions

1. Preheat an oven to 375°F (190°C).

2. To make the filling, in a 5-quart (5-l) Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the mushrooms and squash and cook, stirring occasionally, until tender, about 7 minutes. Transfer to a bowl and let cool. Stir in the bell peppers, tomatoes, basil and lemon zest, and season with salt and pepper. Set aside. Clean the pot.

3. To make the béchamel sauce, in the same pot over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk and cook, stirring occasionally, until the sauce is thickened, about 4 minutes. Season with salt and pepper. Transfer half of the sauce to a bowl. Spread the remaining sauce evenly on the bottom of the pot. In another bowl, stir together the ricotta, egg and a generous pinch each of salt and pepper.

4. Cover the sauce in the pot with a single layer of lasagna noodles, breaking them if needed to fit. Spread one-third of the ricotta mixture evenly on top, then one-third of the vegetable mixture. Sprinkle with one-fourth of the mozzarella. Repeat the layering 2 more times, starting with the noodles. Top with a final layer of noodles and the remaining béchamel sauce. Sprinkle with the remaining mozzarella. Cover the pot with aluminum foil and bake until the noodles are tender, about 45 minutes. Uncover and bake until the top is browned, about 15 minutes longer. Let rest for 15 minutes before serving. Serve warm. Serves 8 to 10.

***To freeze, cut it into individual portions. Wrap the portions in aluminum foil and when you’re ready to reheat, just pop them in the oven for about 45 minutes at 375°F.

Source: Williams Sonoma

Try This— 3 Ingredient Creamy Avocado Dip

This creamy avocado dip is just 3 ingredients!

You can add an avocado or two to pretty much anything and it’s delicious. I have tested this theory in dozens of recipes, both sweet and savory, and I have yet to be disappointed. Still my greatest avocado triumphs have come in the form of 3-ingredient-or-less recipes. So as I’m preparing my Memorial Day menu, I’ve been fooling around with some simple, yet highly satisfying avocado recipes.  My absolute favorite is this creamy avocado dip from the Kitchn perfect for entertaining. Use it to dip chips, veggies, crackers, or as a condiment on your homemade grilled veggie burgers. It’s a crowd pleaser, y’all, I promise. You must try this!

3 Ingredient Creamy Avocado Dip

Ingredients

Serves 4 to 6
  • 2 medium ripe avocados
  • 4 ounces fresh goat cheese, crumbled (about 1 cup)
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  • Cut the avocados in half and remove the pit.
  • Spoon the flesh of the avocados into the bowl of food processor or blender.
  • Add the goat cheese, lemon juice, salt, and pepper.
  • Blend until smooth and creamy, 30 to 40 seconds.
Avocado, Blueberrry, and Chia Breakfast Pudding

Try This—Blueberry, Avocado, and Chia Breakfast Pudding

Start your day off right with this super healthy blueberry, avocado, and chia breakfast pudding!

I’ve really been on my breakfast grind lately. I find that when I eat a nutrient dense breakfast it pretty much sets the tone for the rest of the day. I have more energy and come lunch and dinner time, I make better choices. I’m an oatmeal and smoothie warrior when it comes to breakfast. Oatmeal and smoothies check all the boxes for me. They’re the quickest, easiest, and most nutritious breakfast staples to make in the throes of a hectic morning. Anyway, I got to thinking how dope it would be to make a breakfast pudding, because, ya know, dessert for breakfast is always the goal. Turns out breakfast pudding is the dopest of dope especially when you combine the antioxidant power of blueberries with the superfood power of avocado and chia. You must try this!

Blueberry, Avocado, and Chia Breakfast Pudding

ingredients

makes 2 servings
one serving= 296 calories, 19 grams of fat, 34 grams of carbs, and 3 grams of protein
  • 1 ripe avocado, peeled and pitted
  • 1 cup blueberries, fresh or frozen
  • 2 tbsp non dairy milk (I’ve been swimming in Oatly lately)
  • 2 tbsp maple syrup, or honey
  • ½ tsp vanilla extract
  • 1 tsp ground or whole chia seeds

directions

  • combine all ingredients in a blender and blend until smooth
  • divide pudding into 2 small ramekins or cups
  • refrigerate for at least 30 minutes to allow the chia to thicken before serving
  • enjoy!

Source: The Iron You