- Welcome to my own little corner of the Web! I love my family and do what I can to leave as little of a carbon footprint on this beautiful earth we call home. We have become a paperless kitchen family! We make a lot of our stuff homemade. I love coffee and web browsing on blogs/facebook/pinterest, healthy organic (GMO free) cooking, and lots of kisses from Chris, Aiden, Coren and Mason...I am complete. I thrive to make our lives better. I have began a new stage in my life for my children. I want to show health to my children and what better way thru our every day life. I'm an essential oil pusher :) also known as a doTERRA Wellness Advocate and love helping people reach there goals that they never thought was possible. Come join our journey into the wonderful world of oils and reclaim your health and get your life back!
Wednesday, June 20, 2012
Meatless Mondays on Wednesday
photo by EatingWell.com
Black Bean Quesadillas
1 15-ounce can black beans, rinsed
1/2 cup shredded Dayia Cheese, preferably pepper Jack
1/2 cup prepared fresh salsa, divided
4 8-inch whole-wheat or spinach tortillas
2 teaspoons coconut oil, divided
1 ripe avocado, diced
1 tomato, diced
* Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
* Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado, tomato and the remaining salsa.
at 5:08 PM