This Cinco de Mayo was very lame as it was the Saturday before finals, but I love having a holiday as an excuse to make a themed dinner.. so I took a break from studying and did just that! I ate mine without beef, but since I figure I probably have some readers that eat and enjoy beef, it might be nice to share a non-vegetarian, poultry, or seafood based recipe for once.
Cinco de Mayo Black Bean & Beef Quesadillas
Serves: 5-6 (I made 7 quesadillas with beef/black bean and 3 just black bean)
1 15 oz can black beans, rinsed and drained
3/4 lb 90/10 ground beef
1 cup frozen corn kernels
1/2 small red onion, diced
1 clove garlic, minced
1/4 cup cilantro (optional- I personally hate cilantro, so I omitted)
1 1/2 cups reduced fat sharp cheddar cheese
1 packet reduced sodium taco seasoning, divided (1/2 packet went in with the beef and 1/2 into the bean mixture)
10 8″ flour tortillas
suggested side: low-sodium yellow rice (doesn’t offer much nutritional value- but went with the theme!)
- Drain the can of beans and rinse. Place in bowl with corn and mix. No need to thaw the corn.
- Add onion, garlic, and cheese to bowl with beans and corn. Toss with 1/2 taco seasoning packet. Set aside.
- Heat non-stick pan over medium-high heat. Add ground beef, cook until brown and cooked through. Once brown, add 1/2 taco seasoning packet with 1/4 cup water. Mix well and remove from heat.
- If making all beef/bean tacos, combine with filling now. If not, keep separate.
- Add 1/2 cup of beef/bean mixture to one half of each tortilla. Fold tortilla and cook over medium-high heat on non-stick pan a few minutes per side (until slightly browned).
- Cut each cooked tortilla in half with a pizza cutter and serve.