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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.
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)
*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
*Leave out the meat, load up with veggies such as roasted red pepper, zucchini, and onions and have a vegetarian meal