Cooking for carnivores and a vegetarian at the same time is hard. And by “hard” I mean there’s always at least one of them – and possibly both of them – whining about what I’m making for dinner. As a former vegetarian, I really don’t care if there’s meat in my dinner. My husband, however, is a carnivore. He cares. He cares deeply and – therefore – he whines when there is no meat in his dinner.
This recipe, in all of its meatless glory, is one of the few that everyone will eat. It was inspired by Kitschen Cat’s quesadilla recipe, and is hearty and delicious. It is easily one of the Happy and Yummy daughter’s favorite dinners. I’ve added corn and more beans to the mix so even my dietitian mother would agree that we have covered all of the food groups.
I like this recipe because it makes more than two dinners’ worth of quesadilla filling which gets stored in a ziplock bag in the refrigerator. We get a lot of mileage out of this recipe on weeks when I have evening meetings at work because this mama’s not cooking after a 12 hour day in the office. I make the filling the evening before and put it in the fridge. My husband and daughter can make their own quesadillas on the stove whenever they get hungry. As for me, I’ve been known to pour myself a nice glass of coconut rum to accompany the nachos I make with this filling. I’ve also even eaten it cold on more than one occasion. Easy, healthy and definitely yummy.
A note on how much filling to put in the tortilla: you can use anywhere between a half cup and a whole cup of filling, depending on the appetite of the person eating it. A half cup is a pretty skimpy but a whole cup is a lot. You can put a layer of filling an inch thick on the tortilla without it falling apart. Don’t ask me how I know.