Happy Monday Everyone! I’ve been slacking in the cooking department lately–mostly because I’ve been lazy, visiting friends, and hanging out by the pool.
Just like most of you, I’m always looking for something quick to make in the summer. So, today I’m sharing a recipe for a quick lunch or dinner: a veggie quesadilla. I love to find new ways to get my daily intake of fruits and vegetables, and this quesadilla is a delicious option. The pepper jack cheese gives it a nice kick and some cheesy goodness. I also like that this recipe is vegetarian and helps me decrease the amount of meat I eat. Now I really enjoy my cheeseburgers and steak but skipping meat every once in a while is good too. And, as a meat lover, I don’t even miss the meat in this quesadilla. Although, I bet chicken tastes great in it….hmmm.
On another note, have you ever tried Aldi’s cheeses? I was so surprised by them. I went shopping there with my mom not too long ago and saw some goat cheese that was half the price as the supermarket. I figured I could spend $2 and chance it. Well, it didn’t taste any different than the goat cheese I paid $5 for at the supermarket. So, back to the store I went for more cheese. Today’s recipe features pepper jack cheese and black beans from Aldi and I highly recommend you save some money and go to Aldi for cheese, veggies and can goods. I’m a cheese snob and I am impressed!
I topped my quesadilla with sour cream today but guacamole with it is amazing with it!! Definitely remember to make some or pick some up from the store to have on hand with them. Salsa is a good option too!
Serves: 2-4 people (if you want to share)
Time: 15 minutes
4 medium flour tortillas
1/2 Cup butternut squash
1/3 Cup black beans
4 ounces pepper jack cheese
1/4 Cup corn (I used corn on the cob from the garden but can/frozen will be good too—just remember to thaw/cook it.)
Salt & Pepper
2 tbsp olive oil
Assemble the ingredients. Peel and chop the butternut squash. Place the squash in a pan with olive oil and sear on medium heat until the squash is browned and tender. Remove from the pan. Cook/heat corn. Drain and rinse the black beans. In the same pan that the butternut squash was cooked, place one of the tortillas in the pan. Layer in 1/4 of the cheese, then half of the vegetables, top it with another 1/4 of the cheese and place the other tortilla on top. After a couple of minutes (about 2), flip the quesadilla to brown the other side. If the original side is not browned enough, flip it again to finish browning it. Remove and cut into four pieces. Repeat again for the second quesadilla. Enjoy!
This post is not sponsored by Aldi. All opinions are my own. And…I bought my own cheese and beans. 🙂