What you hear right now is the collective sound of my readers’ jaws hitting the floor.
Today’s recipe is not a dessert.
I’ve given you no reason to believe this, but I do eat healthy food. Dessert is only one part of the food I enjoy. My perfect meal would be a simple, healthy entrée that lets me enjoy a dessert without guilt.
This is such an entrée. Perfect for this time of year, it bursts with all kinds of fresh produce. With the yellow of the corn and the red and green of the peppers, it’s radiant with the colours of summer. Going forward, I hope to post the occasional quick and easy main course recipe, although I promise there will still be lots of baking.
The recipe was originally from Canadian Living magazine, and I’ve adapted it slightly to compensate for the person in our house who can’t eat raw tomatoes. (Uh, that would be me.) Feel free to use a chopped tomato instead of the red pepper. But I think the recipe is pretty great exactly the way I made it.
Black Bean and Smoked Cheese Quesadillas
(adapted from Canadian Living magazine)
1 can black beans, drained and rinsed well
1/3 cup corn kernels, boiled 1 – 2 minutes
1 red pepper, diced
1/3 cup diced sweet green pepper
2 green onions, thinly sliced
1 cup shredded smoked Cheddar cheese
4 large flour tortillas
2 tsp olive oil
½ cup salsa
In large bowl, combine beans, corn, red pepper, green pepper and green onions. Divide among halves of each tortilla, sprinkling with cheese, and fold uncovered half over filling.
Brush large skillet with half of the oil and heat over medium heat. Cook 2 quesadillas, turning once, until golden and crisp, about 6 minutes. Repeat with remaining quesadillas. Serve with salsa.