Saturday, November 20, 2010

Spinach and Cheese Quesadilla with Corn and Blackbean Salsa

Kim and I love the combo of blackbean, Corn and Tomato so much we are always trying to find different ways to use them together in meals since this is a no repeat recipe year. This time we have incoropated spinach into the mix and cheese which just adds to the already nutritious trifecta. Spinach adds vitamin K and calcium and tons of other nutrients and cheese of course tons of calcium and protein. This is one healthy and easy meal.
give yourself about 10 minutes and you will be done in no time.
Ingredients and directions
preheat oven to 350

8 flour or corn tortillas
1 cup black beans
1 cup corn canned or thawed out frozen
1 can (10 ounces) diced tomatoes
1 tsp cilantro(optional)
1 tsp cumin(optional)
1 tablespoon taco seasoning
about 40 fresh spinach leaves or 1 1/2 cup frozen spinach thawed
1 cup shredded cheese(cheddar or a mexican blend)
mix beans, corn, diced tomato in its sauce, cilantro, cumin and taco seasoning
lay out 4 tortillas on baking sheet, top each with salsa, spinach leaves(about 10 leaves per) or frozen -1/4 cup each and shredded cheese(1/4 cup each)
sandwhich each tortilla and topping with the other tortilla and bake at 350 for 10 minutes or until tortilla top slightly brown and cheese is melted.

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