My daily schedule is somewhat odd. I’ve been pushing more and more towards having a relaxing morning start. I take the dog for a walk, I do a little yoga, I make coffee, and then usually sit down to read for a bit. I love that my mornings don’t feel rushed. I jump in to whatever I’m doing that morning (usually web design/other random work stuff) around nine and work until I have to go to my other work around noon.
My problem comes when I realize it’s 11:45 and I have to leave in 15-20 minutes. I’m notorious for loosing track of time in the mornings. I try really hard to make sure I eat before I leave since the town where I work is 30 minutes away and there aren’t any places I enjoy eating from. So if I don’t eat at home, I usually don’t end up eating or I have a bagel.
So as I get ready to leave, I’m often in my kitchen, standing in front of the fridge, thinking, “What can I make in 10 minutes?!?”
This quesadilla has been my answer quite a few times this week. It’s simple to throw together. No ingredients need any pre-cooking. I grab cooked beans from the freezer, rinse them under hot water and sprinkle everything together in on the tortilla. It’s a filling meal that keeps me on time when I’m attempting to rush out the door to get to work.
Spinach and Black Bean Quesadilla
- 2 8-10\" tortillas (I used sprouted grain tortillas from WF)
- 1/2 tablespoon olive oil
- 1 clove garlic, cut in half
- 3 ounces cheese*, thinly sliced or shredded
- 1/2 cup black beans, drained and rinsed if using canned
- 2-3 handfuls spinach, chopped into small pieces
- juice from 1 lime
- 2-3 tablespoons cilantro
- A few dashes of hot sauce
- Preheat skillet or griddle over medium to medium-low heat.
- Rub one side of each tortillas with garlic clove and then brush with olive oil. Place olive oil side down on preheat pan.
- Sprinkle cheese, followed by spinach, black beans, and finally cilantro on one half of the tortilla.
- Squeeze a bit of lime juice over mixture, followed by a few dashes of hot sauce if using. Fold tortillas over and let cook on each side until crisp and beginning to brown, 3-5 minutes depending on how hot you have your pan.
by Erin Alderson