May 11, 2009

Happy Belated Cinco de Mayo!

I was craving Mexican food when I came home from work on Friday (perhaps as a belated Cinco de Mayo craving), and decided to whip up a variation of those goat cheese and roasted corn quesadillas from the March 2009 Cooking Light.

I mentioned these quesadillas briefly in my other post because they were delicious, and have inspired me to looks at quesadillas in a new (healthier) way using smaller corn tortillas and goat cheese. I used the Cooking Light recipe, but added some black beans I had left over from another recipe. After roasting the corn in the pan, I removed it from the heat and added the beans till they just warmed through before setting the mixture aside to add to my quesadillas.

I quickly found that roasted corn is DELICIOUS with black beans as a side and nothing but a little salt. I munched on this in a bowl for a while until my quesadilla was done!

My Not-So-Cinco de Mayo celebration was a total success: a roasted corn and black bean quesadilla, with a dab of light sour cream and salsa verde on the side (oh and another helping of the leftover corn and beans!). It was a totally satisfying meal. The quesadilla was about 4-5 WW points, and another 4 points came from the additional corn and beans....

When was the last time you had a super filling mexi-feast for about 8 points? I'm still craving the corn and bean mixture, and plan to make it again to take to work as a small meal.

3 comments:

  1. This looks amazing. I will definitely be making this.

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  2. Perhaps you're looking for the Manlie Foodie.

    ReplyDelete