Whenever I make tacos I add a can of black beans to the meat — it’s healthy, fills you up faster and tastes really good. Because of that we almost always have leftovers. Last night I made these quesadillas as an appetizer before dinner… but because they were so filling, they turned into dinner!
This would make a really great Sunday football snack for all you fans out there!
YUM. YUM. YUM. YUM.
Leftover Taco Quesadillas
Ingredients
- Leftover taco meat
- Tortillas
- Cheese (I used Trader Joes’ shredded Monterrey Jack)
- Salsa
Directions
- Preheat your griddler to “hot” or “sear” mode. If you don’t have one, but a large pan on a medium burner.
- Arrange meat on a tortilla and sprinkle cheese on it.
- Place another tortilla on top and put on the griddler or on the pan (note: if using a pan, flip the quesadilla with a spatula once browned on bottom).
- Once both sides of the quesadilla are browned, you’re done! Slice it up with a pizza cutter and enjoy with scoops of salsa.
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Ashley Kinder