My little girl is 7 months old! I cannot believe how fast time as flown. She’s so active now and loooves running around our house in her walker. (Of course, she still can’t crawl or do anything but scream when she’s on her stomach!) It won’t be long before she’s in to everything.
We went outside today to take her 7 month photos. I set her down (and didn’t bring a blanket with me – remember this post) hoping the spiders would stay away.
As I started snapping the first picture, I noticed that the lens had quickly fogged up, resulting in a very foggy, indistinguishable picture. Yep, that is summer in the South for ya. It was so humid outside it felt like I stepped into a sauna.
I love the summer, but these days, yuck. The only thing hot and humid days like this are good for is pool/beach time. Now, you’re talking my language 🙂
With all this heat, it’s not so fun to turn the oven on, so how about a quick and healthy stove-top quesadilla?
These are super quick pretty tasty; I love the pepper jack cheese in them, but you could definitely use cheddar, a mexican blend, or whatever you have on hand.
Also, feel free to use more cilantro, I would have used more except when I pulled the bunch from the fridge most of it was pretty wilted and rotten looking. I need to figure out how to grow herbs without killing them…
Easy Black Bean and Toasted Corn Quesadillas
Adapted from: Burnt Apple
Yield: 4 servings
1 can (15 ounces) black beans, rinsed well and drained
1 1/2 cups frozen corn, rinsed under warm water to thaw
2 teaspoons olive oil
1 jalapeno pepper, seeded, ribs removed, and diced
1 teaspoon minced garlic
1/2 teaspoon ancho chile pepper (or use chili powder)
1/8 teaspoon onion powder
1 Tablespoon fresh cilantro, chopped
4 Tablespoons salsa
4 ounces pepper jack cheese, shredded
4 medium tortillas
1.In a skillet over medium heat, toast the corn until it starts to brown. Remove and set aside. In same skillet, heat oil and saute jalapeno pepper until tender. Add garlic, chile pepper, and onion powder, and stir and cook for one minute longer.
2. In a bowl, combine corn, black beans, and jalapeno mixture. Add in cilantro and stir to combine. (Note: On days when I feel less lazy, I like to mash the black beans up before adding them to the corn and jalapeno mixture. They stick well that way.)
3. On a griddle pan (or a skillet) place 1 tortilla. Spread 1 Tablespoon salsa and desired amount of black bean mixture on one half and top with 2 Tablespoons pepper jack cheese. Fold in half. Repeat for remaining tortillas. Saute over medium-low for 4-5 minutes on each side, or until center is warm and outside is golden brown. Cut in half and serve with extra salsa.