This post is sponsored by Bush’s Beans.
For the last few weeks I’ve been really making an effort to write out, shop for, and follow a meal plan during the week. It’s worked wonders for us. The question of what to make for dinner is no longer an issue, and I feel more prepared each day. It’s definitely a habit I’m trying to stick with.
At least one night a week we squeeze in a Mexican themed meal. If it’s a particularly busy night I’ll even turn that Mexican meal into a meatless one to save the extra steps involved to cook up the meat. I always have cans of beans on hand, and if it was up to me, it would be my protein of choice on most nights. Mexican nights are the perfect nights for a good, easy meatless recipe if you ask me!
I’ve always loved making quesadillas for the family but I have to be honest, standing and cooking each one up individually like I normally do just doesn’t cut it on those busier nights. I came across this recipe for baked shrimp quesadillas a while back and it really opened my eyes to a new way of cooking them! I’ve tried this oven baking method for quesadillas a few times now and it really is great for cooking up a large quantity for family dinner or get togethers.
The filling is simple – I have a feeling you already have these ingredients in your kitchen. It’s fun to play around and change things up by adding a little onion, corn or even fresh chopped cilantro to the mix. The choice is yours.
More black bean recipes: