I got a ton of stuff done this weekend, and I’m feeling great about the fact that I have this upcoming week off. Finally, I chopped a couple inches off of my hair, and though it’s not very noticeable, I just feel better. The split-ends were really bothering me.
Paul and I watched Black Swan this weekend, which I’ve been dying to see since it hit the theaters.
I really liked it for two reasons. Natalie Portman is a phenomenal actress and she nailed this role right on the head. Two, Darren Aronofsky knows what he’s doing. I don’t know if you’ve ever seen Requiem for a Dream, but that movie is so freaky and it really grips you. Black Swan did the same thing for me. Paul, on the other hand, thought the film was really overrated. I can kind of see how he would think that, but I thought it lived up to the hype.
I mean to get a blog post in on Saturday, but Paul came over and I just never got around to it. I did, however, get to make some rockin’ quesadillas. Seriously, they were delicious, but very messy. If anyone knows how to make quesadillas without creating a mess, please let me know!
I pretty much just took whatever vegetables I had in the fridge. We also had some navy beans, so I figured they would work in the quesadillas too. Though in retrospect, black beans would have been tastier.
Lots of colors, but I think it needed some green.
First tortilla is ready, and I’ve added the cooked vegetables and beans plus lots of mozzarella cheese.
Just a little sneak peek before the real mess started.
And here comes the final product aka the messy, messy quesadilla.
I loved this recipe. Cheese and bread in any form = the best invention ever. Paul also thought the quesadillas were pretty tasty so yay for that. I could definitely make this one again, but I still need to figure out how everyone else makes them so neat and filled. Pointers?
- 1/4 C. chopped red bell pepper
- 1/4 C. chopped orange bell pepper
- 1/4 C. navy beans
- 3-4 green olives, chopped
- 3-4 cherry tomatoes, chopped
- pinch onion powder
- olive oil
- no-stick cooking spray
- 2 6-inch whole wheat tortillas
- 1/2 C. reduced fat mozzarella cheese
- low-fat sour cream
- medium-hot salsa
Spray a large nonstick pan with no-stick cooking spray and then a bit of olive oil. Add a dash of onion powder. Cook red pepper, orange pepper, beans, olives and tomatoes in olive oil over medium heat for 6-7 minutes, or until tender. Remove vegetables from pan.
Spray the pan with cooking spray again, and then put one tortilla in the pan. Add some of the vegetable mixture to the tortilla and top with 1/2 of your cheese. Add the rest of the vegetable mixture and then the rest of the cheese. Top with the second tortilla. Cook until both sides are golden, 2-3 minutes on each side. Remove quesadilla and cut it into 4 pieces. Serve hot with sour cream and salsa.
How was your weekend? Did you see any movies? When was the last time you had some quesadillas (or Mexican food in general)?