Can’t ask for better busy-night dinner idea than Black-Bean Mushroom Quesadillas

These Black-Bean Mushroom Quesadillas were quick to prepare, tasty, and healthy. Who could ask for a better dinner idea on a busy night? (What nights aren’t?)

A can of black beans (draining and rinsing them removes a great deal of the sodium content) mixed with chopped bell peppers, sliced mushrooms, and chopped spinach and then sautéed forms the innards of these browned, whole-wheat tortillas. I plopped on a goodly portion of reduced-fat shredded cheddar cheese before I folded the tortillas over to brown the back sides.

A little sliced avocado, salsa, and sour cream on the side, and Hubby and I were ready to sink ourselves into this delightful evening meal.

Black-Bean Mushroom Quesadillas

cooking spray

1 can black beans, drained and rinsed

1 chopped red bell pepper

1 cup sliced mushrooms

1 1/2 cups fresh chopped spinach

6 whole-wheat tortillas

3/4 cup shredded, reduced-fat cheddar cheese

salsa, optional

sliced avocado, optional

fat-free sour cream, optional

In a large skillet over medium heat spray pan with cooking spray. Add black beans, peppers, mushrooms, and spinach. Cook for 3-5 minutes. Remove vegetables from pan. Lay a tortilla in the pan; cover one half of the tortilla with 1 tablespoon cheese. Top with 1/6 of vegetable mixture. Cover with 1 tablespoon cheese; fold tortilla over. Flip after cooking 2 minutes. Repeat steps 4-5 with the remaining tortillas. Makes 6 servings. (Source: Chickasaw Nation Nutrition Services)

Fizzling spinach wilts purposefully in Colorful Quesadillas

Leftover spinach is just plain no fun. Crispy and fresh in its packaging as it arrives home from the store, it forms the basis of dynamite salads and healthfully lines sandwiches in the place of lettuce. But allowed to sit in the fridge even for a few days, it quickly starts fizzling.

Watching this super-food turn to mush piques my conscience. I need to do something quick. But what? How?

At about the same time I began my soul-searching, I encountered a recipe for Colorful Quesadillas. Immediately I was drawn to it. What makes these quesadillas colorful? I ponder.

Aha, spinach! The very food item I wanted to re-purpose since I no longer needed it for a salad.

Add green pepper, left over from my garden and already chopped into bits and resting in an airtight container in the freezer. Add cheese, to be melted in the stovetop preparation.

All the basic needs met--plus the need for a quick, Sunday-night supper with minimal prep. As the cheese melted and the spinach and green peppers steamed in the skillet, the colorful adjective sprang to life. Why hadn't I invented this recipe, since I love spinach enchiladas better than life?

For sure I had a new recipe on my quick-and-easy (and might I add, healthy) favorites list.

Colorful Quesadillas

8 ounces cream cheese, fat-free

1/4 teaspoon garlic powder

8 tortillas, whole-wheat, small

1 cup bell pepper, chopped

1 cup cheddar cheese, shredded, low-fat

2 cups fresh spinach, chopped

In a small bowl mix the cream cheese and garlic powder. Spread 2 tablespoons of the cheese mixture on each tortillas. Sprinkle 2 tablespoons bell pepper and 2 tablespoons shredded cheese on half of each tortilla. Add 2 tablespoons spinach to each tortilla. Fold tortillas in half. Lightly spray large skillet with cooking spray. Heat skillet over medium heat. Place 2 folded tortillas in skillet and heat for 1 to 2 minutes on each side or until tortillas are golden brown. Remove quesadillas from skillet. Place on platter. Cut each quesadilla into 2-4 wedges. Cover with foil to keep warm until serving time. Makes 8 servings.