Has anyone else noticed lately that the prices of, well, EVERYTHING, have gone up? I feel like every time I go food shopping, the numbers keep rising. It’s just out of control.
As you probably already know, one easy way to keep the grocery bill down is to buy less meat. I’ve been eating more vegetarian/meatless meals for dietary reasons, but saving money certainly doesn’t hurt either. Not to mention that fact that life has just been plain crazy lately. So, this dinner worked for me in many different ways.
As a member of Influenster, I was recently sent a few coupons for Sargento Ultra Thin cheese. Talk about another way to save time and money, while easing up on calories. These thin slices are much healthier than the average prepackaged cheese, and they’re perfect for melting. I used my free coupon to pick up their Colby Jack slices and they were delicious in this quesadilla!
You can read more about Sargento Ultra Thin Slice cheese here. Give them a try…you won’t be disappointed!
Quick Bean and Cheese Quesadilla
1 cup kidney beans, drained and rinsed (any beans are fine – these were what I had on hand)
2/3 cup salsa
1/3 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon garlic powder
2 tortillas (I used the low carb ones from Trader Joe’s)
2 slices Sargento Ultra Thin colby jack cheese
1 scallion, chopped and divided
Put beans, salsa, cilantro, cumin and garlic powder in a pot. Let cook for around 10 minutes, until all flavors are combined and beans are heated through.
Lightly coat a frying pan with canola oil (or use cooking spray) and add one tortilla. Top with bean mixture, cheese, and half of the scallions (from the white part up). Top with second tortilla. Cover and let warm through, around 6-7 minutes over medium high heat. (Don’t worry about flipping the tortilla over – it can be very hard to do with the beans, so by covering it everything will warm through. Or, you can cut the quesadilla in half while in the pan to make it easier to flip)
Remove from pan and plate. Top with sour cream, avocado and remaining scallions.