Dinner Tonight: Bean, Cheese, and Corn Quesadillas

For many people, Ramen noodles were their college food staple. For me, it was the quesadilla. In my post-dorm room days, I probably had a quesadilla for lunch every day. I prided myself on my quesadilla creativity: I made rotisserie chicken and goat cheese quesadillas, “pizza” quesadillas with pepperoni and mozzarella, and I even got on a peanut butter and Nutella quesadilla kick for a while.

When I saw this bean, cheese and corn quesadilla on Budget Bytes, my college-self was thrilled. When I made one and tried it, my no-longer-in-college-self was equally thrilled. The best part is after you mix up the filling (beans—I used pintos, cheese, corn, and taco seasoning) you can make a bunch of quesadillas to freeze and reheat later. (Hooray for an easy lunch that isn’t a peanut butter sandwich! Not that those aren’t good now and then.)

What’s in your ideal quesadilla? I’d love some new ideas!

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