Quesadillas have quickly become one of my staple go-to meals. Rarely do I not have something that wouldn’t make a decent quesadilla, and usually the main ingredients come from leftovers. These particular quesadillas were made up from leftover pot roast, a (BPA-free) can of black beans, and shredded cheddar cheese. Serve with a salad or skillet veggies and some salsa on the side and you’ve got a meal that the kids will love.
Shredded Beef &Black Bean Quesadillas
leftover pot roast, shredded
1 (15-oz) can black beans, drained
4 oz. chopped spinach (1/2 block)
1 cup shredded sharp cheddar cheese
8 flour tortillas (whole wheat works good)
cooking spray
*I use a Foreman Grill but you could just as easily use a skillet or the toaster oven.
Heat up the grill or skillet, spray it with the cooking spray and lay a tortilla down for a few seconds to get it pliable and soft. Spoon in your ingredients and fold the tortilla over. If using a skillet make sure you flip the quesadilla so both sides get crisped.
Other Sides and Toppings:
vidalia or red onion
garlic
green pepper
black olives
avocado/guacamole
pinto beans
chicken
turkey bacon
ranch dressing
*Leave out the meat, load up with veggies such as roasted red pepper, zucchini, and onions and have a vegetarian meal 
Do you know where you can buy medium size, corn tortillas?
Thank you for researching Gluten Free, nancy seevers
Sam’s club sells them in large packages. Otherwise I’d check FoodLion or Walmart and look in the refrigerated section where the lunch meats are.