Tuesday, May 10, 2011

Veggie Cooking: Spinach, Corn, and Black Bean Quesadilla

Remember back at the first Veggie Cooking post I said I wanted to go fully meatless but the protein thing was a problem? Well that doesn't mean that I haven't been trying for a while now to do as much meat free as I can. So a rockin' friend of mine, I am talking about you there Holly, gave me a Better Homes and Gardens Vegetarian Cook Book one year for Christmas.  Oh boy, I thought, these people will give me easy recipes that aren't that complex or have ingredients that I can't find in Rural America. I opened up the ole girl, threw on my veggie lovin' oven mitts and got down to work.  I probably should not have started with my old nemesis the souffle'. Big tasteless spinach green failure...looks like a poofed up booger....pout, and then put the book away for several months.  Hell hath no fury like a woman scorned, especially by vegetables.  Try again: Spinach, Corn, and Black Bean Quesadilla....holy stuff...tasty...my husband might even like these. So I tried it out on him. He liked them, I mean he really liked them, he even asked if we could have them again.  I have hit the mother load!  Haha, I will sneak in those black beans where ever I can.  Also, the recipe has cheese and corn in it, I am pretty sure that guarantees a win, I just calls it like I see it.

Spinach, Corn, and Black Bean Quesadillas

8 8 inch flour tortillas
1 bag of baby spinach
1 can black beans rinsed and drained
1 can corn, or mexi corn if you like, drained
1 sliced onion
1 tbsp olive oil
1 tsp chopped garlic
1 tsp cumin
1 tsp chili powder
1/8 tsp pepper
your favorite cheese, I like a mixture of cheddar and the crumbly queso fresco

Take one cup of the black beans and mash well in a bowl, it will be dry and pasty.  Place four of the tortillas on cookie sheets and spread the mashed black beans on them, it will not cover them completely, in reality it will just give them an uneven smattering of mashed bean.  Heat the oil over medium heat until hot, add onion and cook until golden.  Add in corn, whole black beans, garlic, and spices and cook for two minutes, stirring frequently.  Stir in the spinach and saute for three minutes, until wilted and spinach water is gone.  Divide the spinach mixture between the four tortillas and top with the cheese.  Place the other four tortillas on top and press down to get good coverage.  Bake at 400 for 8-10 minutes, they will get all kinds of golden.

Let us know what kind of meat free yumminess you have been cooking up at your casa.  We would love to hear from you.  Do you have a favorite way with fresh spring lettuces? What about a terrific dish with peas? Oh how I do love peas........

Keeping it queso,
Kelly, the tortilla ninja


  1. Oh yum!! I know what you mean about trying to eat lots of veggies and still get the protein -- it's a tough balancing act. And dang, I want to eat your photos!! I will have to give this one a go! Thank you!

  2. Looks great. Thanks for sharing.