A Series of Substitute-Friendly Recipes
How many times have you opened your fridge and nothing screams “eat me!”
You sigh at the thought of having to actually make something. I’m a little different. I pride myself in being able to whip together a delicious meal regardless of what I have sitting in my fridge or pantry. Now, I want to share some of these substitute-friendly meals for those who struggle to see potential in their selection. The recipes in this series have been carefully designed to include a common substitution that won’t compromise the taste.
La Martina (Loaded Quesadillas)
“Mija, can you make me a quesadilla?” I knew what my mom wanted to eat before she even asked me. The quesadilla was her go-to guilty pleasure after a long day at work. And I can’t blame her. It’s an easy, quick, and deliciously satisfying meal.
Inspired by mi mama Martina, it’s a classic Mexican favorite – the cheesy quesadilla – but with a loaded twist. This recipe incorporates my favorite foods into one satisfying dish.
Enjoy it as breakfast, lunch, dinner, or a snack.
1 TB olive oil
2/3 C yellow onion diced
o Sub: white onion; red onion
2/3 C black beans cooked and drained
o Sub: pinto beans
1/2 tsp. Tajin
o Sub: chili powder
1/4 tsp. cumin
2 flour tortillas
o Sub: 4 corn tortillas
2 oz. Colby Jack cheese thinly-sliced
o Sub: Chihuahua cheese; Shredded “Mexican-style” cheese
1. Heat a medium-sized skillet over medium-heat. Once hot, add the olive oil and diced onions.
2. Sauté the onions until slightly transparent, about 3 minutes. Stir often to prevent from browning too quickly.
3. Add the black beans to the skillet and mix with the onions until warmed, about 2 minutes.
4. On low-heat, add the Tajin and cumin to taste. Mix until incorporated.
5. Remove the skillet from heat and set aside.
6. Heat a separate medium-large pan (large enough to fit the width of the tortilla) over medium-high heat.
7. Place one flour tortilla on the pan. Place the sliced cheese throughout the face of the tortilla, leaving about a half-inch around the edges. Allow the cheese to melt slightly, about 1 minute.
8. Scoop the bean and onion mixture onto the cheesy tortilla. Place the other flour tortilla on top. Leave for about 30-seconds.
9. Using a large spatula, carefully flip the loaded quesadilla. Heat until lightly browned.
10. Remove the loaded quesadilla from the pan and place on a large plate or cutting board. Cut the loaded quesadilla into fourths with a sharp knife.
11. Optional: Top with sour cream and guacamole. Enjoy!