Loaded Southwestern Vegetarian Quesadilla

I apologize for the lack of pictures, I will update it the next time I make them, promise! I had a starving hubby on my hands so no time for the extra time to take a picture.

BUT, we both LOVED this meal. It was so yummy, I could eat it every night this week! I want it to remain that delicious so I won’t burn myself out.


Loaded Southwestern Vegetarian Quesadilla
Makes 6

– 6 Burrito Flour Tortillas


– 1 Red (or green or yellow, or orange) Bell Pepper
– 4 Campari Tomatoes
– 1/2 Videlia Onion chopped
– 2 Avocados (the “meat”) sliced and diced
– 1 Cup Cooked Black Beans
– 12-14 oz Shredded Sharp Cheddar Cheese

Sauce Topping:

–  1/3 cup Plain Greek Yogurt
– 1/6 cup Mayonnaise
– 1/2 Tbs Taco Seasoning  — Recipe here
– 1/2 Tbs Ranch Seasoning — Recipe here



– In a small bowl, mix all sauce topping ingredients together and set in refrigerator to remain chilled.

– Prepare all stuffing ingredients. Lay out tortillas. On half of tortilla, layer cheese, beans, onion, tomato, bell pepper, and avocado. Place in a skillet one at a time, folded in half until golden brown on both sides and cheese has melted.

– When ready to serve, slice into 4 “quadrants” and dollop a bit of the sauce on each quadrant.


Hope you enjoy them as much as my hubby and I did!
Let me know what you think below!


Pizza time!

I have never been a big fan of ‘fast-food’ pizza, especially after I worked at Pump It Up (the inflatable party zone!) for awhile in college. That is all we were allowed to serve and nothing against Papa John’s, but after you have served hundreds of cheese, pepperoni, sausage, etc pizzas and for the most part were given the left overs by the parents who didn’t want to take it home, it would be to soon if I ever ate a fast-food pizza again!

But I do love pizza, homemade that is. Andrew and I have had pizzas on Pillsbury rolls, whole wheat pitas, subs….but tonight we are having a different kind. One that is completely homemade (except the cheese and I found a simple mozzarella cheese recipe, but can’t find cheese salt, citric acid, or rennet tablets anywhere in our small town).

I mixed and matched recipes to make the entire pizza using other peoples ideas from their blogs and websites so I will give you the links:

For the idea of the pizza, I used the recipe from A Journey to Becoming: Homemade Pizza 

From there I was sent to The Frugal Girl: Wednesday Baking-Whole Wheat Bread where I made the whole recipe, but then made half the dough into the pizza crust and the other half into a loaf of bread (oh my word, her bread is sooo much yummier than the one I have been making!).

And for the sauce, I used my own recipe from my Spicy (or not) Tomato Sauce for Everything

Okay, now that you have all those links, here is how mine turned out.


This is before I baked it.


And this is after! YUM! my crust is that dark because I was really bad and brushed it with garlic butter before baking it…shhh!

In case you are wondering what I put on it, well, I used the sauce I told you about, then I sliced up tomatoes, sauteed onions and spinach in olive oil and garlic, then sauteed mushrooms in red wine, then topped it with pine nuts and cheese.

As I made the pizza, I kept sending pictures to my hubby to tease him about dinner 😉

~3 Minute Salsa~

We usually end up having a form of tacos or some Mexican or Cuban dish every week. After many trials and taste tests, I finally came up with a winning combination of flavors.

Andrew and I will sit down to watch a movie, and instead of popcorn, I will get chips (yes I know that is the unhealthy part)  and homemade salsa and eat the entire jar during the movie! But, you know? I don’t feel badly about doing that. I would much rather my family eat salsa instead of ice cream or cookies, etc. Don’t get me wrong, on occasion we will eat those items and love it, but when we have probably 2 movie nights a week in the winter, I much prefer us to eat salsa.

Anyhow, we eat this salsa, weather it be for a snack, or with our Mexican or Cuban meals every week.

The best thing about this salsa (besides it being so tasty and no preservatives) is it takes only about 3 minutes to make! and it makes almost an entire quart [4cups]! Can it get any better than that? =)

So here it is:


You will need, a 28 oz can of tomatoes, salt, pepper, sugar, onion, garlic (or garlic powder), lemon juice, and jalapenos.


In a food processor, dump can of tomatoes, 2 tsp salt, 1/2 tsp pepper, 1 tsp sugar, about 1/2 Tbs minced garlic (or you can do 1 tsp garlic powder), 3 tsp lemon juice, and a half of a medium onion. Blend very well.


Now that you have blended it very well, add your spice! Most of the time, like this time, I don’t make it too hot. Which equals out to be about 6 slices of pickled jalapenos, but we do LOVE hot things so sometimes I will put about 10 slices or more in. All depend on your taste.


And then you have your product! Simple, quick, easy, and delicious!

~3 Minute Salsa~

Makes about 1 quart [4 cups]


–          1, 28oz can of tomatoes

–          2 tsp salt

–          ½ tsp pepper

–          1 tsp sugar

–          3 tsp lemon juice

–          ½ medium onion

–          ½ Tbs minced garlic OR 1tsp garlic powder

–          Jalapenos to taste


Add all ingredients except for jalapenos in a blender and blend well. Taste to make sure seasoned enough, then add jalapenos and blend to taste.