To fully appreciate this new feature of the food blog that I’m introducing you have to envision where I’m coming from. When the twins were born, my husband and I agreed to stretch our budget and give up some other things so that we could order take out once a week. I hated to do it. I like to cook, I even like to cook with my kids. But the reality is that with twins–cooking quickly became a thing of the past. Until recently, there needed to be another adult in the house so that I could cook. Even the crock pot became hard to use on days where he left early and came home at dinner time. Thus, the take out.
But the twins are now old enough that they can entertain themselves during dinner prep. Equally important, my older three children are old enough now that they can help by entertaining the twins (a certifiable chore in our household), peeling vegetables, etc. But I have to be quick about making dinner lest unrest settle in the household in those crucial dinner making moments. I am tired of take out and we need to get back to homemade food again.
Enter the new feature I’m introducing in the food blog: Throw Together Dinners. These are super easy to put together–that’s the point. They have generally passed my “kid test of approval”–meaning that at least 4 out of my 5 kids will eat it. Time at the stove is less than 30 minutes or prep is less than 15 minutes. (Otherwise you wouldn’t really be throwing it together, would you?) These are the meals that you can come home at 5:30 and have on the table by 6:00pm.
With that introduction I present you with the first of my throw together dinners: Black Bean Quesadillas. Here’s what you do:
Before you start cooking, take your flour tortillas out of the fridge so that they’re room temp when you need them. This makes them easier to handle. (Actually heating them makes them easiest to handle but I don’t have time for that. If you do, heat them in the microwave with a moist paper towel. Do so in 10 second intervals.)
Throw together in a medium sauce pan one can of black beans. You don’t need to drain the liquid–it helps make the final product thicker. Add one can of diced tomatoes and one can of corn. Heat until it is boiling, stirring occasionally.
Set the black bean mixture to the side and heat up the griddle. Add about 1/4 cup of shredded cheese (you can use cheddar, monterrey jack, or a Mexican blend), along with a heaping tablespoonful of the black bean mixture. Fold in half and put on the griddle (without butter or oil). You might have to hold the top half down until the cheese is melted enough to make it stick. When the bottom side is browned, and you think the quesadilla will flip easily, flip it and brown the other side.
Notes: You really can ‘eyeball it’ and decide what is the right combination for you but for us. . .it has to be super cheesy or my husband will reject it! Also, we used 8” tortillas because it is easier for little fingers to grab, but quesadillas are traditionally made with bigger tortillas.
Serving Suggestions: If you just think this is yummy but don’t have to be quick about it, make some corn bread! However, if you serve this with a salad, and rice you have a complete meal!
Other Quesadilla Recipes on Families.com:
BBQ Duck Quesadillas with Lime Sour Cream
Other Kid Friendly Fare:
The Sneaky Mama’s Whole Grain Pancakes
The Sneaky Mama and the Quintessential Smoothie