This recipe is an original that I was contracted to create for the Arkansas Farm Bureau.
We’re all about simple suppers during the hot summer months in Arkansas. I use my slow cooker a couple of times a week. We grill out as often as possible. And I only use my stove for quick and easy meals like this delicious vegetarian quesadilla.
Also, let’s talk about beans for a minute. Who here is a from-scratch bean-maker? And who loves the canned variety? I have one foot in both camps – the canned are just so easy and still delicious. But the from-scratch have a ton of flavor (because you can flavor them however you want) and make you feel like Homemaker of the Year.
For this particular recipe, because the ingredients are so simple and earthy, I would recommend making your beans from scratch and simmering them in water with a halved onion, salt and pepper. You can freeze them and toss them into future soups and stews, or reuse them for a meal later in the week.
I’m hereby breaking the rules of quesadilla-making by not buttering or oiling my tortillas. I love the texture of the truly toasted tortilla. And while I’m certainly a fan of butter, there’s cheese and creamy avocado in this recipe, so you won’t be lacking in the richness department.
I made this quesadilla for lunch about eight days in a row. The only reason I stopped is because I left town for more than a week. This makes a super easy and delicious any-meal option, great for children and adults alike. Serve it with your favorite salsa and a side salad for a great flavorful meal.