Black Bean Quesadillas

Monday, August 3, 2009

Today was another hot one.

Pretty much all I did was sit in the living room under the fan 🙂

Kimm was going to mow the grass, but then there were about 6 big, fuzzy bumblebees by the hostas in front of the shed where the mower is kept, so she decided to try again tomorrow, nearer to nighttime when the bees go bye-bye.  Smart move!

I put together the small tabletop grill that we had gotten for $25 and found out that you get what you pay for 😦  The part of the grill that attaches to the propane wouldn’t “lock” into place like it said it would.  And then when we tested it anyway, thinking maybe it was all set and we were crazy for thinking it had to be stable, of course we started smelling the gas.  I gave up.  I was frustrated.  Took apart the grill and boxed it back up.  We decided that we would simply look for a higher quality grill in the next few weeks since they should be marked down (end of the season stuff…yeah!)  Stupid, cheap grill.

Then I went out the the garden to check it out.  Got bit by about 10 mosquitoes immediately.  It is BUGGY out.  Especially with all the rain.  But we had a red tomato!!  I was super psyched.  So that means that the rest will probably (keeping fingers crossed) turn as well.  So that will not be a total waste.  But the rest of the garden is kind of a miss.  The zucchini and yellow squash have flowered, but no vegetables.  The cucumbers look like they are rotting!  The carrots are covered up by all the leaves of the squash and zucchini.  Grrr….I know this was an experiment this year, but geez!

Okay, but dinner was SUPERB!   This was the first time I ever made these quesadillas but they turned out very tasty.

Black Bean Quesadillas

Serves two

Ingredients:

1 can black beans, rinsed (14 oz)

Juice of 1/2 a lime

Approximately 1 teaspoon of cumin powder

4 large flour tortillas

About 2 tablespoons of yellow onion, chopped

1/2 a tomato, chopped

Approximately 1 cup shredded Mexican cheese

To make:

Preheat oven to 350 degrees.

Over medium heat in a small pot, place the black beans, lime juice and cumin.  Cook until warmed through.

Place two of the flour tortillas side by side on a baking sheet.  Spread with the bean mixture–mash the beans up a bit.  Then sprinkle with the onions, tomatoes and cheese.  Cover with the other two flour tortillas.

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Bake in the oven for 10 minutes, until slightly browned.

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Cool for 5 minutes.  Then cut into triangles and serve (with sour cream, or guacamole, or taco sauce, or pico de gallo…or whatever you like!).

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Mmmmm, mmmm.

Tonight our plan is to watch a movie and make some homemade popcorn. A nice, relaxing evening.

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Published in: on August 3, 2009 at 9:47 pm  Leave a Comment  

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