Appetizers, Entrees, Mexican, Vegan, Veggies

Black Bean and Rice Quesadillas

black bean quesadillasThis recipe is all about those leftovers in your fridge that need to be eaten ASAP!  I’ve been trying really hard lately to find different uses for our leftovers.  I’m so guilty of cooking a bunch of different foods throughout the week, throwing them in a container with every intention of “eating them later”, only to find myself throwing it all in the garbage a week later. SO!  With that said… I had rice and beans leftover and some corn in my freezer, and I thought, “Let’s make some QUESADILLAS!!”  It’ll be a quick and easy dinner that won’t keep me in the kitchen all night long.  As much as I love to cook,  I do have days where I just don’t feel like dealing with the mess of it all.  But at the same time, I don’t want to order out and feed my family garbage either…SO!  Here is to a healthy dinner you can have on the table in no time!  If you’re a meat eater and have some leftovers hanging out in your fridge, add it to this!

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If you don’t have these ingredients stored away in your fridge for leftover night, fear not! It doesn’t take much time to throw it all together.  Start with the rice and get that cooking.  Put the beans and corn in a pan with some seasonings and warm them up.  Saute the peppers, onions, and garlic… At this point everything should be ready to start building your quesadillas.  OR… if you like burritos better, that would work, too!  And for the love of God, don’t forget your margarita(s)!

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Black Bean and Rice Quesadillas

  • Servings: 4
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Do you have a bunch of leftovers in the fridge that desperately need to be eaten? Throw them in a tortilla and make quesadillas!!! It's the BEST and EASIEST dinner ever!!!

Ingredients:

  • 4 tortillas (corn or flour)
  • 1 – 15 oz can or 1 cup of black beans, rinsed and drained
  • 1 cup leftover rice
  • 1 cup corn (frozen or fresh)
  • bell pepper, onion, and garlic
  • pico de gallo or salsa
  • couple pinches of chili powder, cumin, and paprika, optional
  • optional ingredients: cheese, cilantro, green onions

Directions:

  1. All of my ingredients were things I had leftover in the fridge that needed to be eaten ASAP!  I started off with reheating my beans, rice, and corn in small saute pans.
  2. In another saute pan on medium heat, I sauteed some bell pepper (any color), purple onion, and garlic in 1 tbsp of olive oil for 5 – 7 minutes.
  3. Now, you can be fancy and make a homemade pico de gallo OR be quick and easy (like me!) and use a store bought organic salsa!  Your choice!
  4. Once all your veggies are hot and ready to go, get a large saute pan out on medium heat.  Add a little olive oil to the pan and let it get hot.  I cook 2 quesadillas at a time.  I layer all of my ingredients on half of the tortilla, then fold it to make room for one more in the pan.  Be careful not to over fill them or everything will fall out when you flip it… I may have found this out the hard way!
  5. Cook the quesadillas until they’ve browned on both sides.  Serve with a side of pico de gallo or salsa.  Don’t forget your margarita!

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