I love meat!  However, sometimes I don’t want to eat it at every dinner.  And sometimes these yummy and super satisfying  meatless meals become a family favorite like these Black Bean Quesadillas!  My sister originally found the recipe from tastykitchen.com and I have adapted it to fit my family’s taste preferences.

1 and 1/2 cups cooked and drained Honeyville Black Beans
1/2 cup Honeyville Freeze Dried Bell Peppers
1/2 cup Honeyville Freeze Dried Colby Cheese
1/2 cup Honeyville Freeze Dried Monterey Jack Cheese
1 Tbls. Honeyville Dehydrated Green Onions
1/4 cup Honeville Freeze Dried Corn
1/2 cup Salsa
1/2 Tbls. Chef Tess Southwest Fajita Seasoning

In a medium sized bowl combine Bell Peppers, Colby Cheese, Monterey Jack Cheese, Green Onions, and Corn with 1/2 cup Water.  Give it a quick stir to get everything wet and then let it sit. While the products are rehydrating, put the Black Beans on a plate and mash them with a fork.  Once mashed add the beans to the other products in a bowl along with the Salsa and Chef Tess Southwest Fajita Seasoning. Mix until everything is well combined.

On a preheated electric griddle lay down one tortilla.  Scoop some of the black bean filling onto the tortilla and spread it out towards the edges.  Lay another tortilla over the top.  Let the tortilla cook until golden brown and flip over.  Continue cooking the tortilla to allow cheese to melt, filling to heat thoroughly, and tortilla to turn golden brown.  Makes about 7 Quesadillas using 6 inch tortillas.

To serve cut into wedges and dip in salsa, guacamole, or sour cream or leave whole and top with lettuce, chopped tomatoes, and ranch dressing.

What is your favorite meatless meal? 
Happy Eating!