Black Bean Quesadillas with a Peach Plum and Avocado Salsa

Black Bean and Feta Cheese Quesadillas with a Peach Plum and Avocado Salsa

Black Bean and Feta Cheese Quesadillas with a Peach Plum and Avocado Salsa

Black Bean and Feta Cheese Quesadillas with a Peach Plum and Avocado Salsa
Black Bean Quesadillas with a Peach Plum and Avocado Salsa
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Black bean quesadillas are the perfect weeknight meal! Serve with a fruity salsa for an added nutrient boost!
Servings Prep Time
4 10 minutes
Cook Time Passive Time
12 minutes 22 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
12 minutes 22 minutes
Black Bean and Feta Cheese Quesadillas with a Peach Plum and Avocado Salsa
Black Bean Quesadillas with a Peach Plum and Avocado Salsa
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Black bean quesadillas are the perfect weeknight meal! Serve with a fruity salsa for an added nutrient boost!
Servings Prep Time
4 10 minutes
Cook Time Passive Time
12 minutes 22 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
12 minutes 22 minutes
Ingredients
Black Bean Quesadillas
Peach Plum and Avocado Salsa
Servings:
Instructions
  1. Combine peach, plum, avocado, cilantro, lime juice, and salt in a medium-sized bowl. Place in fridge.
  2. While salsa chills in the fridge, prepare your beans for the quesadillas. Combine beans, lime juice, and cilantro. Set aside.
  3. Heat a medium skillet over medium-high heat. Add your olive oil once the pan is heated. (You'll know your pan is ready when you add a drop of water and it sizzles and evaporates on contact.)
  4. While the pan heats, assemble your quesadillas. On one side of the tortilla, layer bean mixture and feta cheese. Fold tortilla over.
  5. Place quesadilla in the skillet. Cook until lightly brown or until cheese becomes slightly gooey. Flip the quesadilla.
  6. Each side should take approximately 2-3 minutes to brown. Adjust heat as necessary to promote even heating.
  7. Remove salsa from the fridge and serve with your quesadillas. Enjoy!
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Brussels Sprouts with Spinach, Feta, Walnuts and Honey

Brussels Sprouts

Brussels Sprouts
Brussels Sprouts with Spinach, Feta, Walnuts and Honey
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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Brussels Sprouts
Brussels Sprouts with Spinach, Feta, Walnuts and Honey
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If you need to add veggies to your plate pronto, this recipe for sauted Brussels sprouts and spinach will be your new BFF. Quick, flavorful and oh-so delicious.
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Servings Prep Time
2 5 minutes
Cook Time
5 minutes
Ingredients
Servings:
Instructions
  1. Add 1 Tbsp of olive oil to a non-stick saute pan and heat over medium high heat.
  2. When pan is heated, add the Brussels sprouts. Cook for 2-3 minutes, or until the Brussels begin to turn golden brown.
  3. Add spinach to the pan. If needed, add more olive oil to the pan. Cook until soft and then remove from heat.
  4. Add the walnuts to the pan and stir.
  5. Drizzle contents of pan with honey. Mix well.
  6. Top with feta cheese and serve.
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Roasted Veggie Quinoa Bowls

Roasted Veggie Bowls

Roasted Veggie Bowls
Roasted Veggie Quinoa Bowls
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These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Roasted Veggie Bowls
Roasted Veggie Quinoa Bowls
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These super versatile Roasted Veggie Quinoa Bowls are good hot, cold, eaten right away, or served as leftovers the next day.
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 15 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 400 degrees F.
  2. Add chickpeas and 1 Tbsp olive oil to a medium sized bowl. Combine until evenly coated.
  3. Place chickpeas on a parchment lined baking sheet in one single layer. Sprinkle with salt.
  4. Place chickpeas in the oven and roast for 40 minutes.
  5. While chickpeas are roasting, combine 2 Tbsp olive oil with sweet potato, onion, carrots, and Brussels sprouts. Combine until evenly coated.
  6. Place vegetable mixture on a parchment lined baking sheet in one single layer. Sprinkle with salt.
  7. Place vegetable mixture in the oven and roast for 30 minutes.
  8. When vegetables and chickpeas have about 20 minutes left, cook quinoa as directed.
  9. Once vegetables, chickpeas, and quinoa are finished cooking, mix together in a large bowl.
  10. Add cranberries, pecans, and Feta cheese. Mix well.
  11. Serve and enjoy!
Recipe Notes

For maximum flavor, consider cooking quinoa in broth of your choice in place of water. Remember to cook vegetables into pieces of approximately the same size. This will ensure everything cooks through at the same time.

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Zucchini Noodles with Feta and Almonds

Zucchini noodles

Zucchini noodles
Zucchini Noodles with Feta and Almonds
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A quick and easy side that's loaded with flavor and great texture.
Servings Prep Time
2 5 minutes
Cook Time Passive Time
3 minutes 2 minutes
Servings Prep Time
2 5 minutes
Cook Time Passive Time
3 minutes 2 minutes
Zucchini noodles
Zucchini Noodles with Feta and Almonds
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A quick and easy side that's loaded with flavor and great texture.
Servings Prep Time
2 5 minutes
Cook Time Passive Time
3 minutes 2 minutes
Servings Prep Time
2 5 minutes
Cook Time Passive Time
3 minutes 2 minutes
Ingredients
Servings:
Instructions
  1. Using a spiralizer or julienne peeler, cut the zucchini and yellow squash into thin, noodle-like strips.
  2. Sprinkle zucchini and yellow squash with salt and pepper
  3. Heat a medium skillet over medium high heat. Add 2 tbsp olive oil.
  4. Once olive oil is heated, add squash and zucchini. Saute for approximately 2-3 minutes.
  5. Remove pan from heat. Add almond slices and feta cheese.
  6. Serve and enjoy!
Recipe Notes

Inspired by Family Circle's recipe for Salmon and Zucchini Noodles.

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