We had a bag of leftover corn tortillas sitting on the counter from the delicious veg fajitas I made last weekend. I needed to do something with them before they went bad, and settled on these black bean and cheese quesadillas. I was inspired to make them after having an Amy’s frozen Black Bean Enchilada meal. It was so good, you couldn’t really tell there wasn’t meat in it, and I thought this would translate well into a quesadilla.
Day 2 of my cleanse is going relatively well. So far so good! I spent a good part of my morning in the kitchen: making my breakfast smoothie, along with homemade applesauce & granola for the upcoming weeks! Stay tuned for recipes for all of them…I’m finding it quite a lot of fun to create new recipes, and of course, be my own taste tester ; )
In between creating all these other dishes, I managed to find time to make this really quick, healthy and most importantly fresh salsa to have with corn chips. Finding healthy snacks is important for me because I love to snack in between meals. I had just made a bean & tomato salsa the week before, and was looking to create something different and lighter. I was inspired by this recipe, which is a Pineapple Jalapeno Salsa by Knead to Cook.
This salsa is light, easy to make and the ingredients go so well together…sweet & spicy. Nothing could be better!