What's For Dinner: Quesafajita with a Taco on the Side

Tonight D and I met at the Y for a core/TRX class -- let's just say that I may not be able to move tomorrow. Given our evening workout, neither of us wanted to slave over the kitchen stove for dinner. So, after getting our workout on, I headed to Trig's (the local grocery chain) to pick up a few items to make tacos/quesadillas/fajitas. My dinner plate consisted of a taco filled with rice, black beans, cheese, lettuce, and salsa. I also made an easy-peasy quesadilla filled with more cheese and black beans that I topped with fajita veggies, aka pan-sauteed red and yellow pepper strips, white onion strips, and a few random pea pods from the garden. A bit of a mess on the plate, but quite tasty.

Black Bean and Cheese Quesadilla (printer-friendly version)
makes one serving

2 flour tortillas
1/4 cup cooked black beans
1 tablespoon shredded cheese
olive oil

1. Preheat the oven to 350 degrees.
2. Place a flour tortilla on a baking sheet. Spread cheese and black beans over top of the tortilla.
3. Top with the second tortilla.
4. Brush with a light coating of olive oil.
5. Bake in the oven for five minutes, or until the cheese is melty. (Is that a word?)