Beef and Black Bean Quesadillas

Beef and Black Bean Quesadillas

Beef and Black Bean Quesadillas

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Beef and Black Bean Quesadillas are on regular rotation in my house. They’re not only quick and easy but tasty, family-approved and customizable. I like to use cheddar cheese and load mine up with fresh cilantro. But Monterey jack, spicy Mexican blend, or mozzarella cheese are also great options. Go ahead and be adventurous with the toppings too. Sour cream and salsa are always family favourites but also try diced avocado, taco sauce, pickled jalapeños, green onion…and the list goes on. But that’s what makes it fun and perfect for the whole family.

There’s a huge variety of tortillas available too. I like the flour and corn blend while my husband prefers plain flour. These are the basic options, you may want to try a multigrain, garden vegetable or sun-dried tomato tortilla. Again, there are lots of options to please everyone.

Sauteed beef, onions and green peppers in a cast iron skillet in preparation for Beef and Black Bean Quesadillas.
Beef and Black Bean Quesadillas ready to be folded in a skillet.

The black beans extend the ground beef, making these budget-friendly too. You can easily cut back on the ground beef further and sub in a few more black beans. I like just enough to give a little texture, fibre and added nutrition. I use drained and rinsed canned black beans out of convenience but you can certainly cook your own dried beans, which will reduce the cost further. Beef and Black Bean Quesadillas are a great weeknight meal for the whole family no matter how you stack them up. You’ll want them on regular rotation, enjoy!

Beef and Black Bean Quesadillas cut and stacked three high on a wooden plate, garnished with cilantro and lime.

Beef and Black Bean Quesadillas cut and stacked three high on a wooden plate, garnished with cilantro and lime.
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Beef and Black Bean Quesadillas

Prep Time 35 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 1 tbsp canola oil plus more for tortillas
  • 1 pound lean ground beef
  • 1/2 cup diced green pepper
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 cup water
  • 4 tbsp taco seasoning or 35g pkg
  • 1/4-1/2 tsp red pepper flakes
  • 3/4 cup canned black beans, drained & rinsed
  • 1/2 cup corn niblets
  • 4 10" tortillas
  • 2 cups grated cheddar cheese about 8 ounces
  • as needed chopped fresh cilantro optional
  • as needed salsa optional
  • as needed sour cream optional

Instructions

  • Heat oil in a medium skillet, add beef and cook until just starting to brown, breaking up larger pieces as it cooks. Drain or dab out any excess fat.
  • Add green pepper, onion and garlic. Continue to cook for 2-3 minutes until vegetables start to soften and beef is fully browned and cooked through.
  • Stir in water, taco season, and red pepper flakes. Cook over medium until liquid has evaporated, about 8 minutes.
  • Stir in black beans and corn and heat until warm. Adjust salt to taste.
  • Heat a large skillet over medium heat and drizzle in 1/2 tsp of oil. Add one tortilla and sprinkle the entire tortilla with 1/2 cup of grated cheddar cheese (about 2 ounces). Spread approximately 1 cup of beef mixture evenly over half of the cheese-covered tortilla.
  • Allow to cook until the bottom of the tortilla is golden and the cheese is melted. Fold the tortilla in half and press gently to hold it together. Remove to a cutting board and cut into 3 wedges. Repeat with remaining tortillas and serve immediately with your favourite garnishes like sour cream and salsa.

Notes

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Red Pepper Spaghetti with Scallops

Red Pepper Spaghetti with Scallops

Red Pepper Spaghetti with Scallops

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A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.

Red Pepper Spaghetti with Scallops is a wonderful homemade dinner ready in about 40 minutes when using jarred roasted red peppers. Roasted red peppers are widely available at most grocery stores and they make wonderful sauces and dips. For this recipe, the roasted red peppers are pureed with onion, garlic, herbs, and cream for a luscious sauce that hugs the spaghetti nicely and makes an easy yet delicious dinner.

Dry spaghetti, onion, garlic and salt arranged around a black pot in preparation for Red Pepper Spaghetti with Scallops.

It’s not always easy being creative in the kitchen and coming up with a wide range of meal options for you and your family, especially if you have picker eaters. Red Pepper Spaghetti with Scallops has a blended sauce that is smooth, creamy and mild in taste, making it appealing to many.  Not a fan of scallops? Try the recipe with shrimp, cooked chicken chunks or just an extra sprinkle of Parmesan cheese. Other kinds of pasta like linguine or fettuccine will work well too, so use up what you have. The creamy sauce can be made up to two days in advance and warmed gently on the stove before adding the scallops. But I find little need to make it ahead of time when it comes together quickly as it is. But if you are all about the meal prep, I would suggest making a double batch of sauce and freezing half for use later. You just can’t beat meals made from scratch and this is a great dinner to have on rotation.  Enjoy!

Red Pepper sauce in a stainless steel sauce pan ready for cooked spaghetti for Red Pepper Spaghetti with Scallops.
A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.

A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.
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Red Pepper Spaghetti with Scallops

Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1/2 cup vegetable or chicken broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/2 cup heavy cream
  • 1 340ml jar roasted red peppers, drained about 8 ounces
  • 12 ounces spaghetti
  • 12 ounces bay scallops, patted dry
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • as needed chopped fresh basil

Instructions

  • Heat a large pot of well-salted water to a simmer. Add spaghetti and cook according to package directions, about 8-9 minutes. Drain well, reserving 1/2 cup of pasta water.
  • Meanwhile, heat olive oil in a large skillet. Add onion and garlic and sauté until soft but not browned, about 3-4 minutes.
  • Add the white wine and reduce for 2 minutes. Stir in broth, herbs and spices and continue to cook until the liquid has evaporated.
  • Pour mixture into a blender along with roasted red peppers. Puree until smooth, about 30 seconds.
  • Pour the sauce back into the pan and whisk in cream. Heat to a simmer and reduce for 1-2 minutes. Add the scallops and cook for about 3 minutes (depending on size) stirring occasionally. Remove from heat and adjust salt to taste. Add the cooked spaghetti and Parmesan cheese tossing to coat in sauce, adding a splash of pasta water if needed.
  • Divide among serving dishes and garnish with additional Parmesan cheese and fresh basil.

Notes

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Chicken and Celery Peanut Noodles

Chicken and Celery Peanut Noodles

Did you ever eat celery with peanut butter as a kid? Chicken and Celery Peanut Noodles combines this great flavour combination with a touch of spice, tender chicken, and saucy noodles. It’s a quick and delicious weeknight meal that the whole family will enjoy!

You’ll love how the peanut butter virtually creates a creamy sauce on its own as it warms and coats the noodles and everything else that’s all tangled up in them. Along with the peanuts, the celery brings its inherent crunch to the dish, enhancing its texture and flavour. Chicken and Celery Peanut Noodles is a fantastic combination of flavours and textures but you don’t have to stop there. Celery is also great stir fried with beef, so next time you grab the wok be sure to reach for that crisp bundle of fresh celery to add to your veggie mix.

Recipe source for Chicken and Celery Peanut Noodles:  Compelled To Cook

Chicken and Celery Peanut Noodles
Print Recipe
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    15 minutes
    Chicken and Celery Peanut Noodles
    Print Recipe
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      4 people 20 minutes
      Cook Time
      15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
      2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
      3. Cook noodles as per package directions and allow to drain in colander while proceeding.
      4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
      5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
      Recipe Notes

      I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.