Southwestern Quesadillas have become one of my favorite go to meals this past year. Not only is it super easy, it has so many flavors and is very filling. The best part is that you can customize it to your taste. If you like spicy, add red pepper flakes or a salsa of your choice. I have never been into anything super spicy, so I stick to the basics 😉 You can use regular flour tortillas but ever since I had Gestational Diabetes back in 2015, I was recommended to eat Mission Carb Control tortillas and I have used them ever since. They are 19 Grams in Carbs but since they have 13 grams of Fiber, you deduct the fiber from the carbs & it leaves you with ONLY 6 grams of Carbs. Yes 6. Basically anything over 6 grams of fiber, you can deduct it from your total carb. So when I eat this, I don’t feel guilty at all. Best part is, if your kids are picky like mine are, you make them a quesadilla with just cheese and they are just as happy.
What you will need:
- 1 Medium red onion diced
- 1 red bell pepper diced
- 1 can black beans (drained and rinsed)
- 1 can of corn (drained)
- Fresh cilantro diced
- Fresh avocado sliced (optional)
- Extra Virgin Olive Oil (EVOO)
- Mozzarella shredded cheese
- Salt & Pepper
- Sour Cream
- Dice the onion and bell pepper. In a pan add a drizzle of the EVOO, add can of corn, red onion and red bell pepper to the same skillet. Cook for 1-2 minutes with the lid on without stirring to allow them to roast and sear. Then stir and let them cook again another couple minutes until vegetables are tender and onions caramelized. Add in drained and rinsed black beans and heat for 1 minute. Add salt & pepper to taste. Set aside.
- Depending on how many are going to eat dinner, I add a good amount of sour cream, maybe 1 cup. Squeeze 1-2 limes depending on size, add salt, pepper and chopped up cilantro into sour cream. Taste it, make sure it has a nice lemony taste.
- In a skillet start to warm up a little butter and your tortilla. Add mozzarella cheese, add your southwestern mix in a nice, and even layer. Add more mozzarella cheese. Depending how hungry you are, either cook a full or a half. A half is just one tortilla folded in half. A full is 1 tortilla laid flat and another on top once you have added your ingredients. So you will decide when cooking on what will be best for you or whomever you are cooking for.
- Add a dollop or more of your sour cream, on top of your quesadilla or on the side for dipping.
- Bon Appétit
(The Veggie mix you make for this quesadilla is also the same veggie mix I make for my Tilapia Fish Bowls that are on my blog. The day after I make my quesadillas, I make my tilapia bowls and it cuts my cooking time in half because half the meal is already done. Yay!)