I have tomatoes in abundance right now. And if I don’t use them up soon, they’ll be too ripe for anything other than sauces. So this is another one of those “gotta use it up!” recipes.
WARNING: I have changed this recipe slightly since I made it. The rice wasn’t done (I actually followed the rice directions from a recipe, too!), so I have adjusted the cooking time.
Yesterday evening was an “oh-great-supper-needs-to-be-ready-soon-and-I-don’t-have-a-plan” night. I took a quick refrigerator, freezer, and pantry inventory. I had tomatoes from the garden that needed to be used, like, last week. I had a ton of tortillas from Friday’s crazy, “Hey! Why don’t I make fifty homemade tortillas in the two hours I have before supper?” I had frozen black beans in the freezer. And, as always, I had cheese. Logical conclusion? Black Bean Quesadillas!
Continue reading Black Bean Quesadillas