Lauren’s Lunch Quesadillas

I love quesadillas they are quick and easy to make and really filling. The best thing about quesadillas is they can be customized in so many ways and have so many great ingredients. When I was in Spain I had a quesadilla with chickpeas, tomatoes, and other vegetables, with home made tortillas. It was the first time I had a quesadilla other than the Americanized flour tortilla and “Mexican style cheese” from the grocery store. Since then whenever I made tortillas I always experimented with what I wanted in it, and this recipe is my favorite way to eat quesadillas. Also quick disclaimer this is not a traditional Mexican nor Spanish dish, this is a me dish so do not come for me for this not being authentic. Let’s stop talking about it and just get to it.

Ingredients:

Tortillas
- I highly suggest you make your own tortillas, I often use this Vegan Spinach Tortilla recipe. But play around with it and you find a great one you love.
Corn
- I prefer fresh corn de-cobbed (not a word I know but you know what I mean) , but honestly any corn will work.
Black Beans
- For this dish I use canned beans if I do not have any already made, its just that I do not use many so not worth going through the process of soaking and cooking dried beans.
Cheese
- I like to shred up some Manchego cheese but honestly any of your favorite cheese will work.
Jalapenos
- The fresh ones not the jarred or canned ones. You only need one or two depending on how spicy you it. It’s way cheaper if you are like me and do not use jalapenos that often.
- Dice them up kinda small
Red Onion
- Diced
Limes
Romaine Lettuce
- Roughly Chopped
Cilantro
- Roughly Chopped
Salsa Verde
- We have a great recipe for Avocado Salsa Verde.
Chile Powder
Black Pepper
Oil

Let’s Get Cookin’!

Make the tortillas, salsa, and black beans.
1. I suggest if you are making all of these from scratch to make the night before as it will all keep and you can use these things for other dishes!
Chop up and prep all your veggies.
Roughly mash the black beans in a bowl and fold in the cheese to make a sort of paste.
In a separate bowl mix together your corn, jalapenos, cilantro, onions, juice from half of your lime, salt, pepper, and chili powder to taste.
Oil your pan, and lay your tortilla on it on medium heat.
Spread your bean paste then top with corn mixture and a little more cheese. Fold over and cook till golden on both sides.
Top quesadilla with lettuce and avo-salsa. Serve. Enjoy!

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