Easy Adobo Bean & “Cheese” Quesadilla

Bean Quesadillas

This recipe was born out of desperation. I didn’t want to go to the grocery store and raided my pantry for something to make for dinner. I found a jar of Randall Great Northern Beans, tortillas, & some frozen Daiya mozzarella shreds in my freezer.

I experimented and ended up with a new family favorite. The icing on the cake? It’s super easy. I can knock this out of the park in less than 15 minutes from start to finish.

These quesadillas make great lunches or dinners. A veggie on the side is an easy way to finish off this meal. If you’re really short on time, steam in the microwave veggies make this entire meal even easier. And easy is good.

Here’s how to make Adobo Bean & “Cheese” Quesadillas:

Ingredients:

  • 1 24 oz jar of Randall Great Northern Beans, drained and rinsed (or 2-3 cups of cooked beans)
  • 1-3 Tablespoons of tomato sauce
  • 4 shakes of Adobo seasoning
  • Approx 1/4-1/2 tsp of garlic powder and onion powder
  • Salt to taste
  • Daiya Mozzarella Shreds
  • Nutritional Yeast
  • 6-8 Tortillas, depending of tortilla size

Directions:

  1. Put drained and rinsed beans in a bowl. Use a potato masher to mash the beans. Add the tomato sauce and spices. Mix well.
  2. Use a spoon and scoop out a large spoonful of bean mixture on half of a tortilla. Sprinkle a generous amount of nutritional yeast on top of the bean mixture and sprinkle Daiya to your preference. Fold tortilla in half like a quesadilla.
  3. Brown quesadillas on a skillet or griddle. The griddle heats a lot at one time and is why I can have this on the table so quickly.
  4. Serve as is, with a side of salsa for dipping or with a veggie and/or fruit on the side.

I use the fajita size tortillas and this makes approximately 7-8 quesadillas. Also, I don’t measure the spices- I just eyeball it. One time I accidentally shook WAY TOO MUCH onion powder in this and it still tasted amazing!

This is one meal my five year old GOBBLES without complaint. She loves it and so do we.

In this often busy and sometimes chaotic holiday season, this quick recipe helps get an easy and nutritious meal on the table.  Ya gotta leave easy and nutritious, right?

Enjoy!

Arroz con Pollo (Chicken & Rice)

Arroz con pollo. Puerto Rican comfort food at its finest! I absolutely love digging into a bowl of this homemade goodness. I promise you will, too!

Before attempting this, I highly recommend purchasing a “caldero”. It’s what we use to make our Puerto Rican rice dishes. Click here to see the one I have.  It kind of felt like a rite of passage when my parents gave me my caldero.  I felt like an official grown up!

I also recommend making a homemade batch of sofrito (link below).  If you don’t want to make it homemade, Goya makes a jarred sofrito and jarred recaito.  I do not know if they are dairy and egg free, though, because I always make my own.  Either jarred version works in this recipe.  However, homemade sofrito is easy and always better!

Arroz con Pollo

Ingredients:

  • 1-2 raw chicken breasts cut into bite sized pieces
  • oregano
  • salt
  • pepper
  • onion powder
  • garlic powder
  • Adobo seasoning (I use the one with the red cap)
  • lemon juice
  • olive oil
  • 3 c uncooked white rice, rinsed
  • 2.5 c chicken broth
  • 6 oz tomato sauce
  • 3 cubes sofrito (click here for the sofrito recipe)
  • Lots of green olives
  • 2 Tbsp olive juice

Directions:

  1. Season chicken in a bowl with adobo, oregano, salt, pepper, garlic powder & onion powder. Add a drizzle of olive oil & a splash of lemon juice. Mix well.
  2. Heat the caldero to medium heat with a thin layer of olive oil. Add the seasoned chicken. Cook for maybe 1-2 minutes, stirring once or twice.
  3. Add the 3 cups of rinsed rice, chicken broth, sofrito cubes, olives, tomato sauce, olive juice and add a good sprinkle of garlic powder.  Stir.
  4. Bring to a boil. Stir. Cover. Reduce heat to medium low. Cook for 20 minutes. Use a pronged fork to stir the rice. If the rice is still hard, sprinkle a little water over it if needed and cook another 5 minutes.
  5. Serve with Black Beans (recipe coming soon)

NOTE: Do not use a spatula or spoon to stir the rice. It can make the rice mushy.

Arroz con Pollo topped with Puerto Rican style black beans

Arroz con Pollo Topped with Puerto Rican Style Black Beans

If it isn’t perfect the first time, keep trying and tweaking this recipe.  My mom actually doesn’t have a  written recipe.  It’s another taste and see recipe.  I have worked with her to get a basic written recipe (thanks Mom!) and I have tweaked it to work for us from there.

I hope you enjoy the sabor (flavor) of this Latin dish.

1 Package of Chicken Breasts, 5 Ideas for Lunch!

Our “big grocery” day is every Monday. Every Monday, SG and I go to Aldi’s and HyVee and any other place I decide we need to go for groceries.

For some reason, I cannot get us ready and out of the house before 10 am. I don’t know why. Seriously, I’m so slow at getting us out of the house unless we have a doctor’s appointment. Does anyone else have this problem or is it just me?

I digress.

Leaving at 10 o’clock (ish) puts us at a dangerous spot— we end up shopping at lunchtime when we are hungry! And y’all know we just can’t go to any drive thru. I pack snacks for SG, but by the time we come home we are both hungry.

A few weeks ago, I started buying one package of Just Bare chicken breasts on grocery day. The minute we drag the groceries in, I preheat the oven. In less than 25 minutes, we have yummy and fresh baked chicken breasts.

Here’s the best part- we use them for lunches several days in a row!

Here’s how I use our chicken breasts for lunch. Look for how I bake the chicken at the end of the post.

1. Chicken Salad Sandwiches. This uses a lot of the chicken so I don’t do this as much. I usually get 2-3 breasts per pack. I use about 2 breasts for this recipe.

Chicken Salad Sandwich

2. BBQ Chicken Nachos. This is my current absolute favorite! I eat this for lunch several times a week. I even bribed SG into taking a bite for the cost of just one skittle… and she LOVED it! (The bbq chicken nachos and the skittle.) She had bbq chicken nachos today and declared she wanted bbq chicken nachos for lunch every day.

Ingredients:

  • Safe Tortilla Chips
  • BBQ Sauce
  • Daiya Mozzarella Shreds
  • Cooked and cubed chicken

Directions:

  • Spread out chips on microwave safe plate. Top with Daiya shreds.
  • Microwave until “cheese” is melted. I microwave mine for 20-30 seconds.
  • Chop chicken and put in a bowl. Pour in some bbq sauce and coat the chicken.
  • Spread the bbq chicken over the nachos. Serve with additional bbq sauce for dipping, if desired.
Preparing the nachos with LOTS of Daiya mozzarella shreds!

Preparing the nachos with LOTS of Daiya mozzarella shreds!

BBQ Chicken Nachos

BBQ Chicken Nachos

Alternatively, plain chicken and “cheese” nachos with Daiya cheddar shreds are yummy, too, and are served for lunch in our house quite a bit.

"Plain" Chicken and Daiya Cheddar Shreds Nachos.  And a jeweled three year old's hand.

“Plain” Chicken and Daiya Cheddar Shreds Nachos. And a jeweled three year old’s hand.

3. Chicken Quesadillas. Here’s a link that describes in more detail how I make these. You can be so creative with quesadillas. SG loves plain chicken and Daiya cheese quesadillas. Anything can be added to quesadillas: onions, peppers, ham, carrots, salsa, rice, beans…whatever you want! SG has quesadillas for lunch at least twice a week.

4. I use the chicken as I would at dinner. I buy these microwaveable tater tots and they are great for quick lunches. I can quickly serve her baked chicken, tater tots and some fruit for lunch. Easy peasy!

5. Chicken, Rice, & Beans. Occasionally, while the chicken is cooking, I’ll make a quick pot of black beans, Spanish style. (I promise I’ll share my recipe soon.) While the beans simmer away, the chicken bakes, and I throw some rice in my rice cooker. It sounds like a lot of work, but it’s really not. And I can eat leftovers for lunch for a few days. And that’s the best!

Here’s how I bake chicken.

Ingredients:

  • 1 package of boneless chicken breasts
  • Olive Oil or Olive Oil Spray (I use the spray)
  • Sea Salt
  • Adobo Seasoning

Directions:

  • Preheat oven to 425 degrees.
  • Use a 9×9 pyrex & spray the bottom with the olive oil spray.
  • Put the chicken in the pyrex. Spray the top of the chicken. Season with salt and adobo. Flip chicken over. Spray again. Repeat seasoning.
  • Bake for 11 minutes. Turn the chicken. Bake for another 10-13 minutes, or until the chicken is cooked completely.
Olive Oil Spray

Olive Oil Spray

Raw chicken seasoned and ready to bake!

Raw chicken seasoned and ready to bake!

Baked and lightly seasoned chicken.  The adobo gives it just the right flavor.

Baked and lightly seasoned chicken. The adobo gives it just the right flavor.

Do you have any yummy and easy ideas for lunches? Please share. We love new recipes!