If you haven’t noticed the lack of meat on my site recently, you will now. For years and years, I was a vegetarian. And after traveling, I started eating meat again. In recent years, I’ve started going off of it again and as of last August, I haven’t add any red meat. I don’t see myself eating any for a long while and I’m not sad about it!
Many people ask me why I stopped eating red meat, and it’s mostly a personal decision. I’ve never been a huge love of it and sometimes, it just makes me a bit queasy thinking about where it came from. That coupled with how bad it is for the environment and I just decided to live a more pescatarian lifestyle.
I still cook chicken for the girls and they eat meat, like a hamburger or hot dog, if we are out. But I am personally only eating fish and more of a plant based diet for now.
Ok, so life update done! Let’s talk about these super easy, super simple vegetarian quesadillas!!! They’re so easy to make and don’t need that many ingredients. The ones you do need to pull it together are pretty inexpensive and the taste is dynamite! A little crunch, a little creamy, a little heat and crunch! **Chefs Kiss** amazing!
I’m always looking for more plant based recipes – tell me, what are your favorites? Share them in the comments below! And check out my Stories on Instagram, @seasongenerously, to watch how I make these!
Crispy Black Bean Quesadillas with Cilantro Lime Sauce
Cilantro Lime Sauce
- 1/4 cup oil
- 1/8 cup water
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- 1/2 cup sour cream (or 1/2 large avocado if dairy-free)
Black Bean Tacos
- 1 (14 ounce) can of black beans, rinsed and drained
- 1/4 cup of salsa, any kind
- 1 tablespoon taco seasoning
- Small flour tortillas
- Olive oil, for frying
- Blend all ingredients in the cilantro lime sauce until smooth. Set aside.
- In a food processor or chopper, blend the beans, salsa, and taco seasoning. Transfer to a skillet with a drizzle of oil and cook it up long enough to soften the flavors of the garlic and / or onions in the salsa. About 5 minutes is fine.
- Spread a few tablespoons of black bean filling into a flour tortilla. Fold in half. Repeat until the filling is used up (about 6-8 tacos).
- Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce and enjoy!