First of all, a huge congratulations to my friend and fellow Mystery Lovers’ Kitchen cook, Cleo Coyle, for her brand-new release (that just hit the shelves yesterday), Roast Mortem, now taking the bookstores by storm! For online ordering, just click here!
I start out every week thinking I’m going to cook healthy things all week, but then something happens to that plan along the way.
That thing is usually lack of time. :) In my head, healthy cooking takes a little longer for me to plan and execute than some of the other weeknight dishes that I prepare.
Most days, the hours fly by, then it’s suddenly 5:30 and I remember that supper needs to be served in an hour.
I do have one really quick, healthy recipe to make in a snap. You can whip these up and have them on the table in about 10-15 minutes.
Black Bean Quesadillas
Whole wheat tortillas
1 T Canola oil
1 can black beans, drained and rinsed
Shredded cheese (I like Monterrey Jack)
Fresh salsa (I just get the kind that’s in the refrigerated deli area…I used artichoke and garlic flavored…yum!)
Mix the beans, cheese, and salsa together. Heat canola oil over medium heat in a pan. Scoop black bean mixture onto tortillas, then fold over and put on the heated frying pan.
It’s quick, easy, tasty…and healthy! I think I need to find more recipes like this…
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig