Black Bean and Salsa Quesadillas

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I don’t usually eat lunch but once in a while I want it.  As I was standing in front of my pantry wondering what to have, I hit on it.  I always have canned black beans, salsa, cheese, and tortillas so I put them all together to make easy quesadillas.

It’s very easy to use whatever you have on hand to make quesadillas so make these the way you like best!

Black Bean and Salsa Quesadillas

Black Bean and Salsa Quesadillas

3 tbsps canned black beans, drained and rinsed
3 tbsps salsa ~ I used medium heat salsa so use your favorite
shredded cheddar cheese
2 flour tortillas
softened butter

Mix the black beans and the salsa together in a small bowl. Set aside.

Butter one side of each tortilla. In a cold skillet, place one tortilla, butter side down. On one half of the tortilla in the skillet, spread half of the bean/salsa mixture and top with however much shredded cheese you want. Flip over the unfilled side of the tortilla on top of the filling so it looks like a half moon. Turn heat to medium high and cook until browned on one side then carefully flip and cook on the other side until browned. Carefully slide tortilla onto a plate. Repeat with other tortilla. Use a pizza cutter or sharp knife to cut into pieces.

Serve with sour cream, tomatoes, or your favorite toppings.

Makes 2 quesadillas.

Source: Nancy @A Recipe A Day

Happy Cooking!

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Black Beans and Rice


Mr. Meat Eater’s kidney doctor wants him to eat more beans.  That’s not really a problem as long as I make the kinds he likes and I don’t necessarily like the same kind so…I make them for him and freeze most because I’m not a huge fan.

These were easy to make except I would only use 2 cans (1 can is about 1 cup) of black beans at the most next time I make them.  Three cans turned out to be way too many.  I think I would use chicken broth in place of the vegetable broth as well because I don’t really like the flavor of the veg broth.  I used white rice since that is what I had but brown rice would work equally well.

The recipe came from Allrecipes and Mr. Meat Eater loved them!

Black Beans and Rice


1 tsp olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice ~ can use brown
1 1/2 cups vegetable broth
1 tsp cumin
1/4 tsp cayenne pepper
3 1/2 cups canned black beans ~ 2 cups would be plenty

In a large saucepan, heat the olive oil. Add the onion and garlic and saute for several minutes until the onion is soft. Be careful not to let the garlic burn. Add rice and saute for a minute or two.

Add the broth and bring to a boil. Cover, reduce heat to low and let simmer for 20 minutes or until the rice is fluffy. Add the spices and beans and stir until combined. Leave on the burner for a few minutes until the beans are heated up.

Makes 10-12 servings.

Happy Cooking!

Easy Black Beans


We really like black beans and this recipe is great with any Mexican or Tex-Mex meal.  They are super easy to make.  As I posted yesterday, I really hate cilantro so I left it out of this recipe, too.  Add more or less cayenne depending on how much heat you want.

Easy Black Beans

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, minced
1 tbsp chopped fresh cilantro
1/4 tsp cayenne pepper
salt to taste

In a small saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low and add the cilantro, cayenne, and salt. Simmer for 5 minutes, and serve. This recipe can easily be doubled if desired.

Makes 2-4 servings

Happy Cooking!

Brown Rice and Black Bean Enchiladas

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I am always on the lookout for meatless recipes that my meat-eater will love and usually it’s a recipe that’s filling and on the spicy side and this recipe is a go on both counts.  It’s easy to make and spicy but not so spicy that I couldn’t eat it.  DH just added hot sauce to his to make them more spicy.  When I cook something like this, I measure the spices in my (clean) hand so I’m sure I add more that the recipe calls for.  I also used Ro-tel diced tomatoes with chilies.  This recipe is 5 stars according to the meat-eater!

Fresh from the oven:

Ready to eat:

Brown Rice and Black Bean Enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can Ro-tel diced tomatoes and chilies (any brand is fine)
1/4 cup picante sauce
1 tbsp chili powder
1 tsp cumin
1/2 tsp crushed red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded cheddar cheese (I used more)
3 tbsps chopped fresh cilantro (I didn’t use)

In a large skillet, heat the olive oil and then saute the green pepper, onion, and garlic until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes and bring to a boil.

Reduce heat to simmer and let it simmer,, uncovered until heated through and it thickens a bit. Mine never really thickened much. Add rice and cook 5 minutes longer or until heated through.

Spoon about 1/2 cup down the middle of a tortilla, roll up, and place in lightly greased pan seam side down. When all the tortillas are used and in the pan, spoon salsa over each tortilla.

Cover and bake at 350º for 25 minutes. Uncover, sprinkle with cheese and return to oven for 2-3 minutes or until cheese melts.

Sprinkle with cilantro before serving.

Makes 4 servings of 2 tortillas each.

Happy Cooking!

An All-American Menu!


Happy Birthday, America!

We will be taking it easy today and having some of our favorites for dinner. I’ll be adding photos during the day as I get things made if I don’t have a photo already on my computer.

First up ~ one of my DH’s favorites:

Beer Burgers with Beer Braised Onions

1 tbsp butter
1 large onion, sliced thin
1 cup beer
1 tsp sugar
1/2 tsp salt

1 1/2 lbs ground chuck
2 tbsps beer
1/2 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
salt and pepper
4 burger buns
4 cheese slices (your choice)

Onions: Melt butter in skillet over medium-high heat. Add onions and saute, frequently stirring, until the onions are tender, about 5-6 minutes. Add 3/4 cup beer, sugar and salt. Cook until the beer has been absorbed by the onions and the onions are beginning to brown, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm

Burgers: In a large bowl, thoroughly combine the ground chuck, Tabasco, Worcestershire, salt and pepper. Gently form into 4 patties. Do not handle the meat too much or the burgers will be tough.

Grill burgers to your desired degree of doneness. Top with cheese right at the end.

Toast buns on grill and serve burgers topped with the cheese, beer braised onions and your favorite condiments.

Serves 4


I use vegetarian baked beans in this dish but you can use your favorite. I found this recipe on the Southern Living website some time ago.

Root Beer Baked Beans

3 slices of bacon
1 small onion, diced
2 (16 ounce) cans of vegetarian baked beans (I use Bush’s)
1/2 cup root beer, NOT diet
1/4 cup hickory-smoked barbecue sauce
1/2 tsp dry mustard
1/8 tsp hot sauce

Fry bacon in a skillet over medium heat until it is crisp; drain on paper towels, reserve 2 tbsps. drippings in skillet. Crumble the bacon when it has cooled enough to handle and set aside.

Saute onion in bacon drippings over high heat for about 5 minutes or until tender. Stir together the onion, crumbled bacon, beans, and remaining ingredients in a ligthly greased 1-qt baking dish.

Bake, uncovered, at 400º for 1 hour or until sauce has thickened.

Serves 4


Next up is my Mom’s potato salad. I don’t measure anything in this salad so it’s not going to be precise. Add however much of each ingredient you like.

My Mom’s Potato Salad

5 lbs. potatoes, peeled, washed, cubed
celery, chopped
green pepper, chopped
onion, chopped
cucumber, chopped
3 or 4 hard boiled eggs, chopped

Peel, wash, and cube the potatoes. Place in large pan, cover with cold water, bring to a boil over high heat, boil for 10 minutes. Do not boil longer or you will have mashed potato salad (been there, done that!)

In a large bowl, add all the ingredients except mayonnaise and mix gently. Add mayonnaise ~ I generally start with 2 big spoonfuls and add more from there. I don’t add any salt and pepper to the salad since we salt and pepper at the table. Feel free to add it at this point if you want.


For dessert:

Fourth of July Cupcakes

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkle

Prepare cake mix according to package directions.

In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.

Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.

Bake at 350º for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.

Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.

Frost with vanilla frosting and decorate with sprinkles.

Makes about 18 cupcakes


We’ll also be having blue cocktails which I haven’t decided on yet 🙂

Have a happy, safe, delicious Fourth of July!