Cowboy Quesadillas

My sister-in-law, Megan, shared this recipe with me and we love it!  She found it on a website here.  We really like this one and mix it up with whatever we have on hand most of the time.  We have added bell pepper, leftover steak, avacados...anything that sounds good!

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6″)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce

Black Bean Casserole

• This is one of our very favorite meals!  I love it because you can add anything you like to it pretty much.

Things you will need:

One large frying pan

9x13 baking dish/casserole dish

Ingredients:**

• 2 tablespoons vegetable oil
• 3/4 pound cubed skinless, boneless chicken breast meat
• 1 package taco seasoning mix
• 1 (15 ounce) can black beans, rinsed and drained (I use two cans)
• 1 (8.75 ounce) can sweet corn, drained
• 1/4 cup Sour Cream
• Salsa
• water as needed
• 1 cup shredded Mexican-style cheese
• 1 1/2 cups crushed plain tortilla chips

**You can add peppers, onions, other kinds of beans, substitute beef for the chicken, etc. Pretty much anything you would normally have with tacos/enchiladas would work in this casserole.**

Preheat your oven to 350 degrees. 

In your frying pan cook your cut up chicken.  When it is cooked through add your packet of taco seasoning (or you can used enchilada seasoning if you prefer).  Add enough water to get the seasoning to thicken but not be runny (just like you would when preparing taco meat). 

I turn my heat to medium-low at this point. 

Next I add my sour cream and as much salsa as you would like to the pan and stir well.  Once they are mixed well add your black beans and corn.  Stir well to coat everything in the "sauce" that developed. 

Now pour everything from your frying pan into a casserole dish or any 9x13 baking dish.  Sprinkle with the cheese and crushed plain tortilla chips.  

Bake in the over for 15-20 minutes or until cheese is melted and the casserole is bubbling. 

Now I usually don't put tortilla chips on top because my kids like to eat this as nachos, so we put chips on plates and then scoop some casserole on to the chips.  You can have guacamole on the side and more cheese if you want too. It's pretty versatile so use your imagination!