Today I am taking you guys back to my college years, where a quesadilla was always a quick, easy, satisfying and CHEAP dinner! This week’s Sunday Supper theme is “budget-friendly recipes,” and this black bean bell pepper quesadilla immediately came to mind since I made it so often in college. If you have the time, homemade tortillas are the best, and they are much cheaper to make from scratch than buying them at the store. These vegetarian quesadillas don’t need a lot of expensive toppings, they are delicious on their own. If you like, you can top this black bean and pepper quesadilla with salsa, sour cream and guacamole!
What is your favorite budget-friendly meal?
This week went by really fast. I got some exciting news this week: I am really close to getting hired by a drug information company to update some of their articles, which is exciting because 1) I get to work from home at my own pace and 2) I get to work from home. Oh, I already mentioned that…I meant, 2) I can keep up with new drug information for my pharmacist license. It is really hard being out of the field right now while I stay at home with Leila, because new drugs are being approved all the time and things are constantly changing in medicine. I already felt behind when I left pharmacy school and started working in the real world, so now it is even worse that I am not practicing at the moment. I am looking forward to getting back into the world of pharmacy by researching recent drug information updates after taking 6 months off from it…I will let you guys know if I get the job. Fingers crossed!
I also upgraded some of my photography gear this week and last week, including a Manfrotto tripod and some lighting gear. I haven’t had time to try them out yet, but I will let you guys know how they work out. I can’t wait to play with my new toys 🙂
Have a great weekend, and enjoy these black bean and bell pepper quesadillas!
For more budget-friendly meals, check out these recipes!
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere
And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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- 1 can black beans, drained
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 cup shredded Mexican blend cheese (or cheddar and jack)
- 8 flour tortillas
- Heat a skillet over medium heat and place one tortilla on top.
- Top the tortilla with 2 tbsp cheese, black beans, bell peppers, 2 tbsp cheese, and a second tortilla. Smush down slightly.
- Cook each side for about 3 minutes, until crispy but be careful not to burn! Lower the heat if needed.
- Cut into slices using a pizza cutter on a cutting board.
- Serve with sour cream, salsa, and guacamole.
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