Nopales quesadilla with black beans and corn…topped with sour cream alternative!!
Quesadillas, how much simpler could you get. I mean, cheese and tortillas right?
Well, there can still be an element of creativity here making them not only better, but also healthier. Here’s just one variation with a few things I had around tonight and added.
What you need…
2 whole wheat tortillas(multigrain, spelt, or lo-carb work well too)
1/4 cup shredded cheese (Mexican blend, jack, colby jack, cheddar all work)
1/4 cup nopales
1/4 cup black beans
1/4 cup corn
1 tbsp diced onion
2-3 tbsp Greek yogurt
Squeeze lemon juice
1 tbsp cilantro
1 tbsp diced tomatoes
pickled jalepenos and carrots
What to do…
Rinse corn, beans, and nopales in colander and shake dry.
Add corn, beans, nopales, and diced onion in pan and saute for 5 minutes until onions become translucent.
Sprinkle cheese on tortilla, add a few tablespoons of corn/bean/nopales/onion mixture, and place other tortilla on top. Put in pan, cook on medium/high for a few minutes until cheese melts and tortilla begins to brown.
Mix Greek yogurt with a squeeze of lemon juice and stir in small bowl. This becomes the “sour cream” topping. Dice tomatoes and chop cilantro.
Put on plate, let cool, cut in half or quarters and top with “sour cream”, tomatoes, and cilantro. I love some Valentina and pickled jalepenos with carrots for that extra boost.