My goal each and every day is to feed my family a healthy lunch and dinner. Oh how I have been lax at meeting that daily goal! Turning a new page and starting off on the right foot and all here is my attempt to get it all back together. The meals that I cook have to either be crock pot, slow cooked or else pre cooked that we can heat up after, between or before whatever extra curricular event we have happening on that night. I don’t use packaged or prepared foods at all so everything that I do is from scratch, just to make it more challenging huh?
Between karate 2 days, skating 2 or 3 days and BMX 2 or 3 days you can just imagine that it is a little hectic around here. One thing though that we ALWAYS make sure that we do it to eat together. There is none of this grabbing and eating on your own here. We sit down to a family meal each and every single night. Is it easy? No way, but we do it.
One of my big problems though is that we get pretty bored with all of the fast things that I can make and it has been way too hot for a slow cooked or crock pot meal. So this is what I came up with yesterday and it is going to be added into the rotation.
I was able to make the black bean mixture, cut up all of the cilantro, jalapenos and crumble the goat cheese ahead of time. When we got home I heated the bean mixture and got the griddle going. These were assembled, cooked and on the table in 10 minutes. I served sautéed zucchini along side and it was really the perfect meal!
Black Bean and Goat Cheese Quesadilla (inspired by Fine Cooking)
2 Tbs. olive oil
1 lg yellow onion, finely chopped
3 cloves of garlic, minced
24-oz. can black beans, rinsed and drained
2 tsp. ground cumin
1 Tbsp. chili powder
1/2 tsp oregano
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
1 jalapeno, chopped
4 oz. fresh goat cheese, crumbled
6 flour tortillas, Burrito size (we used 2 whole ones for T and I and 1 each for the girls)
In a medium skillet, heat the oil over medium heat until hot. Add the onion and garlic and sauté, stirring, until softened, about 5 minutes. Add the beans, cumin, chili powder, oregano and 1/2 cup water and cook, stirring occasionally, until almost all the water has evaporated, 5 to 7 minutes. Take the pan off the heat. With the back of a fork, break up the beans to make a chunky mash. Stir in half of the cilantro and season with salt and pepper.
Spread the black bean mixture over the tortilla and crumble the goat cheese, sprinkle with jalapeno and some cilantro top with another tortilla. Cook on a heated and oiled griddle until nice and golden brown. Repeat with the remaining ingredients and slice up and serve.
**We served these with chopped up avocado, salsa and sour cream. This was a delicious and quick week night meal!
This would also be a great idea for an appetizer for your next party or pot luck. Cut into smaller wedges these would be perfect!