So, I have a confession to make.
Lately it’s been a little difficult for me to cook up my “normal” meals for my family.
I’ve been a little out of commission with my left arm and it pretty much affects everything. First my doctors diagnosed me with tendinitis, but then after a second opinion I’m now diagnosed with carpal tunnel in both hands, and cubital tunnel in my left arm. I’m in the process of getting tests done to see the severity, and then discussing options. Surgery could be one of them. It must be all those years of office work catching up to me!
My husband works A LOT. Like, 12 hours a day sometimes, between 4-7 days a week. In addition to the older kids that have all their activities and I’m the taxi mom for, I also have an energetic 3 1/2 year old and a curious 1 1/2 year old I stay home with every day.
To add a little more fun to the mix our male and female dog also just had 6 puppies a month ago!
So suffice it to say, I’ve been a busy mama. What a full house it is!
I have to try to take it easy in the kitchen these days. So, in the spirit of quick and easy these quesadillas are the perfect treat! They’re great for a tasty lunch, or even a nice little dinner!
This meal is quick and easy, without sacrificing taste. It’s also pretty healthy! Well, as far as quesadillas go. I mean, it’s melted CHEESE! They definitely have a “tex-mex” kind of feel to them.
Now I’m not usually one to eat much canned anything, but I do keep a reserve of various canned vegetables and beans. I mean, let’s face it… with 5 kids and Daddy working those long hours, you definitely need some quick meal options once in a while! Sometimes I want to make everyone a tasty meal that doesn’t take FOREVER, and that’s when my canned reserve items in the pantry can be so useful.
Now, when purchasing canned items, always try to get the lowest sodium option. There can be a lot of sodium involved in the canning process, so keep that in mind! When using canned beans, they usually do have the low sodium choice. In addition to that, you can also rinse the beans as well to rid any additional sodium and preservatives as well.
I actually use this black bean medley, as I like to call it, as a side dish as well. It pairs great with chicken or fish tacos, fajitas, regular quesadillas, etc. Just sprinkle a little cheese on top and it’s delicious!
I hope you enjoy these as much as we do!
- 1 can Rotel tomatoes, drained. I used original, but you can choose Mild, Spicy, Chunky etc..
- 1 can sweet yellow corn, drained and rinsed
- 1 can black beans, drained and rinsed
- spices of your choice, I add a little cumin and lemon pepper
- 1 wheat tortilla per quesadilla, the mixture can make 4-5 quesadillas
- 1/4 cup rinsed fresh spinach leaves
- about an ounce of mild cheddar cheese, sliced or shredded
- about an ounce of shredded skim mozzarella cheese
- canola or vegetable oil cooking spray
- chunky salsa and light sour cream on the side
|Rinse and drain your corn and beans. Pour them in a medium saucepan.
Lightly drain the Rotel tomatoes and add them to the saucepan.
|Add your spices and season to taste. Mix well.|
|I like to put the cheese on the top and bottom so they’re melted into the filling and also holding the tortilla in place. Fold the empty side over the fill side to close the quesadilla.|
|Spray your pan with vegetable or canola cooking spray and lay the quesadilla on the pan.
Cook over medium heat until the cheese starts to melt.
|Carefully flip the quesadilla over, and cook until the other side of the tortilla has a little crunch to it and all the cheese inside has melted.|
|Let it cool a minute before cutting into them. I find that a pizza cutter works great for cutting them.|
|Add a dallop of light sour cream and chunky salsa to dip and serve.|
|These are also great served with my Crockpot “Refried” Beans on the side.|