10-Minute Dinner

The other day, Dan and I got home at 7:15 starving, with no plans for dinner. So we emptied the fridge and acted fast.

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Quesadillas and Bean Salsa
(serves 2)

6 corn tortillas
3 oz. shredded cheese
1 can black beans
2 tomatoes
1 can corn (or kernels from one pre-cooked cob that's sitting in the fridge waiting to be made into salsa)
1 lime
1 green onion
1t cumin
cilantro to taste

1. Divide the cheese between tortillas and make 6 open-face quesadillas over medium heat. (You'll probably need to do this in batches. Or, you can make 3 normal quesadillas and then peel them open.)
2. While the cheese is melting, drain, rinse and mix the black beans and corn in a large serving bowl. Finely dice the tomatoes and green onion, and add.
3. Add the juice from your lime, sprinkle on the cumin and chopped cilantro, and toss to combine.
4. Serve the quesadillas. Apply salsa liberally. Never apologize for the consequences.
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