This is one of my favorite dinners I've made in a while. It was super fast and convenient and yet totally fresh and healthy. Tasted like a summer meal, even though it certainly doesn't feel like summer out. Brrrrr!
We make quesadillas a lot and I usually do them in a pan. Baking them really helped to keep the loose filling from falling out.
We served these with guacamole and Mishke had black bean dip also.
Cilantro Succotash Quesadillas (inspired by Big Girls, Small Kitchen)
-One frozen bag Trader Joe's Soycutash (recipe suggests making your own using 5 ozs frozen edamame, 15 ozs can corn, and 1/2 small red onion, chopped)
-One 15 ozs can black eyed peas (recipe uses black beans)
-One lime, freshly squeezed
-1/4 cup chopped cilantro
-Few handfuls shredded cheddar jack
-8 wholewheat tortillas
-Preheat oven to 350
Cook soycutash as directed on package and drain in a colander
-To the colander, add can of beans and rinse thoroughly
-Squeeze lime over and mix in cilantro
-Lay tortillas on two cookie sheets without overlapping
-Divide filling mixture evenly among tortillas, spreading only on half of each tortilla
-Fold over and bake until browned and crispy
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