Cheap Eats Series: Quesadillas with Black Beans and Zucchini

I don't know about you, but if I hear Brian Williams say the words "stretch your dollar" or "pain at the pump", I just might stop watching the news altogether. But, the fact that our pals on the Today Show and the Evening news are doing endless segments on saving money indicates that we consumers are looking for ways to cut corners with spending. So, I thought I would do a series of cheap eats recipes. So, here goes...

I love quesadillas as much as the next girl, but I have a few qualms with the restaurant variety. First, they're overloaded with cheese and second they're a total rip-off. Who wants to pay $4.00 for something you could make for less than a dollar at home? My quesadilla made me a favorite on the babysitting circuit and combined with my vegetarian black beans as a side dish, it's a filling, satisfying, and undeniably cheap lunch or dinner. When shopping for your ingredients, try buying a block of cheese and shredding it yourself. Not only will it taste fresher, you'll get more for your money. Also, resist the urge to buy fat-free cheese. You'll get a lot more flavor out of the full fat variety, meaning you'll use a lot less.

Quesadillas

Ingredients:

1-2 tbsp olive oil
1 large flour tortilla

no more than 1/4 cup shredded Monterrey jack cheese or other cheese of your choice

Heat oil over high heat in large skillet until the surface starts to ripple. Add your tortilla and cook in the oil for about 30 seconds. Add the cheese to one half of the tortilla in an even layer and allow to melt. Then fold the non-cheese side over on top, flip quesadilla and cook for 15 seconds more. Drain on paper towels or coffee filters, cut into quarters and serve.

Simple Summer Zucchini:

Zucchini is abundant in summer, meaning it's dirt cheap and it tastes great. Honestly, I don't think I need to write this recipe, but in case you've never made zucchini before, here's the easiest way to make it.

1 zucchini per person, cut into 1/4 inch rounds

salt to taste

water

Place zucchini in a pot, cover with water, season with salt. Cover and bring to a boil. Cook for about 8 minutes or until your desired tenderness.