I recently started a new (day) job, which has consumed much of my free time and brainpower and has lent itself to many feeble attempts at homemade meals the past month. AKA zero homemade meals the past month.
In an effort to get back on track and seize control of my schedule, I started menu planning again this week and I must admit, I’ve been walking with an extra pep in my step knowing I’m settling back into my normal routine.
I am and always have been an all or nothing kind of gal – I either binge clean the apartment, or I let a mess accumulate; I either cook a massive commitment of a meal or I throw in the towel and order sushi. That being said, my first time back in the kitchen meant a Whole Foods run larger than I could carry back to my apartment and hours slaving over a whole host of components.
In the event that I don’t settle back into my routine and this is just a fluke until I become a real person again, I’ll split the recipes into two different posts to make my aggressive meal last longer than one week.
First up, cheesey double bean quesadillas with creamy avocado yogurt dip, which we ate as an appetizer but can totally serve as its own meal. This delicious and easy dish is a great weekday option and all of my favorite flavors are combined on one plate. The avocado dip is a yummy supplement to just about anything – I especially loved it as a salad topper for lunch the next day.
Stay tuned for part two of my Mexican feast in next week’s Bitches in the Kitchen!
Double Bean Quesadillas with Creamy Avocado Yogurt Dip
– 1 cup black beans
– 1 cup cannellini beans
– 2 ounces sharp white cheddar cheese, freshly grated
– 2 ounces pepperjack cheese, freshly grated
– 4 whole wheat tortillas
– a little butter or olive oil for toasting
1. In a large bowl, mash together black and cannellini beans with a fork.
2. Heat a skillet over medium heat. Add a bit of butter or olive oil.
3. Place 2 tortillas down, covering each with a bit of both cheeses, then evenly distribute the mashed bean mixture over top.
4. Place the tortilla on the skillet, then cover with bean mixture with the remaining cheese and the other tortilla.
5. Cook until the bottom is crispy and golden brown, then carefully flip and cook for another 2-3 minutes until crispy and golden.
Source: How Sweet Eats
Avocado Yogurt Dip Ingredients
– 1/2 cup plain fat-free Greek yogurt
– 2 ripe avocados, peeled and seeded
– 1 clove garlic, minced
– 3 tablespoons chopped fresh cilantro
– 2 tablespoons fresh lime juice
– 1/4 teaspoon ground cumin
– Salt and ground black pepper, to taste
1. Place the yogurt, avocados, garlic, cilantro, lime juice, and cumin in a blender or food processor.
2. Mix until smooth.
3. Season with salt and pepper, to taste.
Source: Two Peas and Their Pod