This week I’m having the vegan version of Black Bean Salsa Quesadillas. This is one of our family favorites. Bug and Goose are huge fans.
Black Bean Salsa Quesadillas
10 ½ ounces Diced Tomatoes with Green Chiles
15 ounces drain and rinse Black Beans, Canned
⅔ cups dice Onion
15 ounces Corn, Frozen
1 tablespoon juice Lime
1 tablespoon Cumin
1 tablespoon chop Cilantro, Fresh
2 cups Mexican Cheese, Shredded
8 individual Tortillas (8-inch/Med)
A hit as always. We gobbled up a double recipe (we have some family in town) in an afternoon. Mmm…so tasty.
Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.
Today’s Meatless/Vegan Monday meal is Reduce Footprints’ Crispy Tofu Nuggets and Rainbow Salad. Those tofu nuggets look especially delectable. And fairly simple, too. Plus it’s the perfect time for a veggie-filled pasta salad. Yum.
This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Cravings, Menu Inspiration Monday, Just Another Meatless Monday,·Happy Homemaker Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend and Monday Mania.