Okay friends, let’s talk quesadillas. You can do some crazy stuff with quesadillas, which I am totally all about. This recipe is not that though. It is simple, quick, and delicious. Heck, I don’t even sauté the peppers and onions first. These are great for a weeknight when you just want to whip something up with as little effort as possible (yes, please!) Every time we make these, we are blown away by how delicious and filling these are since there is no effort and they seem so simple and boring. (They are SO GOOD!)
I use pre made quesadilla shells for this. I know, processed! EEK! But, before you give me judgmental glares… I have attempted to make my own tortilla shells. This attempt is now known as the great tortilla fail of 2013. I mean, FAIL. It seemed so easy, and so fun. I bought a tortilla press and when it came in the mail I had 142 plans with all the fun stuff I could do and how this would be the end of pre made tortilla shells forever. False. Firstly, the tortilla press came with NO instruction manual. So I thought, hellllooo YouTube! I watched far too many videos on people making tortillas on their presses. Seemed easy enough. So off I went. Mix up the masa harissa, water, and salt. That is all that is in fresh made tortillas, which is why I was so eager to make them myself. Roll into a ball and put it in your tortilla press. According to the videos, you just slam down the lid as quickly as possible and BOOM 30 seconds later, beautiful perfect tortilla. Alright, here we go. Slam the lid down…. EXPLOSION. Dough came flying out of all corners of this thing. I mean it was everywhere. All over me, all over the cabinets, all over everything. So I figured try, try, and try again. Fail, fail, and fail again. I tried going slow, going fast, cooking for longer, coking for less time, more dough, less dough. My tortillas kept flying out the sides or staying in the press and splitting into a bazillion little pieces. I thought maybe the masa harissa was the problem so I decided to try a whole wheat tortilla dough. Same ole story. Needless to say, that tortilla press has been hanging out in my basement ever since. Maybe one day I will get brave and try again.
Has anyone successfully made tortillas? Share how you do it with me, please!
So back to these quesadillas. You can really stuff whatever you want in them but for some reason, this totally simple combination wins my heart every time. I do vegetarian ones with black beans, pinto beans, peppers, onions, and cheese. That is it. Told you it was simple and totally boring (but secretly so delicious!) I top them with a dollop of sour cream, avocado, and a freshly cracked sprinkle of sea salt! Sometimes I throw in some homemade salsa. YUM! Nothing fancy needed. There isn’t really even a need for a recipe, it is that simple. I just had to share it with you guys though.
- Whole wheat quesadilla shells
- bell peppers (mixed colors), sliced into strips
- Onion (any kind), sliced into strips
- Shredded cheese (your choice: cheddar, pepper jack, "Mexican blend")
- 1 can black beans
- 1 can pinto beans
- Sour cream
- Fresh sea salt
- On a griddle or in a large frying pan, fill up your quesadilla. You can either do shells folded in half or go for the full shell (whichever you think you can flip more successfully. I normally fold my shells in half) The order is: quesadilla shell, cheese, beans, peppers & onions, more cheese, shell.
- Turn your heat to medium low and cook until the shell begins to brown and get crunchy, Flip it over and brown the other side.
- Top with sour cream, avocado, and freshly cracked sea salt.