A few of you have asked me recently what are some items I always keep on hand in the pantry and the fridge--this recipe highlights a few of these things (some a little more in concept) that I always try to replace before we run out because I can find so many things to do with them. Canned black beans are always stocked in our pantry and can be added to just about anything--Salads, tacos, rice bowls, soups, or just as a side dish. I also tend to have a wide variety of cheeses stocked in the fridge--goat, parm, american, some sort of cheddar/mexican blend--the basics that can be used in a variety of ways as well. Other things I always try to have on hand, frozen corn, a few boxes of pasta, a few fresh vegetables depending on what looks good at the store (recently it's been a lot of squash and peppers), onions and a variety of basic condiments.
To break up a marathon day of cleaning, I whipped up this lunch quesadilla in a matter of minutes with some of my kitchen staples to keep me fueled for the rest of the day.
Black Bean and bell pepper quesadillas
- 2 8" flour tortillas
- ~ 2 tbsp diced bell pepper
- ~2 tbsp diced onion
- ~2 tbsp drained and rinsed black beans
- ~4 tbsp shredded cheddar or mexican blend cheese
- 1 tsp olive oil
- pinch of salt, pepper, cumin, paprika & chili powder
- 1 tsp butter
- 1 tbsp sour cream
- zest of 1/2 lime
Remove the vegetables from the heat and wipe out the pan. Over medium low heat melt the butter. Place a tortilla in the pan, add half the vegetable mixture and 2 tbsp of cheese.
Fold the tortilla in half and press with a spatula so it sticks closed when the cheese melts. Flip after 2-3 minutes until golden brown. Remove from pan after another 2-3 minutes. And repeat making the second quesadilla.
For serving, add the sour cream to the plate. Grate the lime zest over the sour cream and enjoy the freshness of the dipping 'sauce'.