Dinnertime. If you are anything like me, you could sometimes do with a little inspiration when it comes to weeknight dinner ideas. Let’s face it, no one wants to be standing for hours laboring over a sweltering stove and tending to a hot oven when you know that in less than 12 hours you have to be up and out of the house again for work in the morning. Time really does tick quickly in the evenings and creating tasty yet easy to prepare meals is really of the essence Monday through Friday. But making something quick isn’t just the answer; in order to stop the kids from snacking until late at night and to get them licking their plates with approval, a weeknight meal has to be not just tasty, but also look inviting to eat. And that is where bean and cheese quesadillas are coming your way to save the day, or better put, the evening.
You may find yourself asking, what exactly is a quesadilla? Well, a quesadilla is a corn tortilla that is cooked into a flat circle, warmed so that it can be rolled and stuffed with your favorite tasty fillings and toppings. In Mexico, where the quesadilla originated, they are typically filled with Oaxaca cheese, a semi-hard stringy cheese that is a bit like Mozzarella; and then they are served with a red or green salsa, chopped onion, guacamole and sour cream.
The whole family will love a quesadilla dinner, not only because of their fantastic taste, but also because of their fun presentation. Quesadillas are usually eaten with the hands rather than cutlery and the littlest members of the family will rejoice at the opportunity to get a little messy at the dinner table. All of this really makes them a special dinner treat.
Make them from scratch:
Ready for that all-important scrumptiously tasty bean and cheese quesadilla recipe? Maybe you have a little extra time on your hands and would like to have a go at making your very own quesadilla corn tortillas from scratch instead of buying them from the supermarket. We all know that homemade tastes better and you will never buy shop-bought quesadillas again once you have given this tortilla wrap recipe a shot.
Here is the simplest, but tastiest quesadilla recipe and ingredients. Follow the recipe closely for the best results:
- 2 cups of masa harina (corn flour)
- 1 tsp of sea salt
- 1.5 cups of warm water
- In a medium mixing bowl stir together the masa harina and sea salt. Pour in one cup of warm water and stir until a dough is formed. Progressively add more water or flour to the mix as required, kneading into a ball as you go along. If the dough is too sticky add more masa harina, if it is too dry add a tbsp more water.
- Make the dough into smaller, hand-sized balls and then flatten with a plate or small saucepan to make them into tortillas.
- Heat a nonstick frying pan or skillet to a medium heat. Add the tortillas one by one, flipping them after roughly 1 minute of cooking or when light brown spots appear.
- Repeat step 3 until you have cooked all of the tortillas.
Quick yet scrumptious quesadilla recipe for busy weeknights.>
Here is the very best bean and cheese quesadilla recipe ready for you to try, asap. Have a go at this weeknight wonder that has been lovingly prepared for you, with all of the hard work taken out! That’s right, no kneading or sifting necessary, just get stuck straight in!
- 10 Mexican quesadilla corn tortillas
- 400 gram tin of rinsed and drained black or red beans
- 2 cups of grated Mozzarella, Cheddar or Oaxaca cheese
- 1 tsp of cumin/li>
- 1/2 tsp of ground ginger
- Cooking oil as required
Optional ingredients (to serve):
- Sour cream
- Red or green salsa
- In a medium sized mixing bowl, combine together the washed and drained red or black beans, grated cheese, cumin and ginger. Then spoon the mix evenly onto 5 of the corn tortillas and then top them with the remaining 5 tortillas.
- Heat a frying pan or skillet over a medium heat adding enough oil to thinly cover the base of the pan.
- Gently lift the corn tortillas into the skillet or frying pan once the oil has started to sizzle and one at a time and cook for about 2 to 3 minutes per side or until the cheese has melted. Repeat this step until you have cooked all of the quesadillas.
- Cut the quesadillas into fours and serve with red or green salsa and sour cream to dip.
Spice it up!
What I love about these quesadillas is that they are just so simple to make, the beans are ready prepared, the tortillas only need warming and the only thing you really waiting around for is for the cheese to melt! Now that’s what I would like to call a super speedy supper solution.
But what if you have already tried the above mentioned quesadilla recipe and are ready to take your Mexican night to the next level? Try your hand at the following quesadilla topping and filling recipes that will really shake up your weeknight dinners.
- Smoked gouda with sauteed onions, peppers and mushrooms.
- Caramelized onion, shredded chicken, stirred black bean and corn mix with red salsa and chipotle drizzle.
- Buttery, mashed sweet potato topped with goats cheese for a sweet and sour mix.
- Smashed avocado and sour cream topped with diced red and black olives, chopped tomato and shredded chicken.
As you can see, the combinations of quesadilla toppings really are endless, and up to you to decide what suits you the best. Have a go at the recipes listed above, or even try combining a few of the ingredients until you find a mix that your family will really enjoy sinking their teeth into.
Jeremy grew up learning how to cook from his parents as well as working in a high-volume catering operation while in college. He now enjoys spending time with his family writing for his blog Ktchndad.