“Vegetarian” is never a word I’d typically use to describe our meat-and-potatoes household.  Sure, we plan fruits and vegetables into each of our meals, but some sort of meat always takes center stage.  Last week, however, I found some yummy-sounding vegetarian meals that sounded worth a try.  The result?  Glowing reviews from my hubby and clean plates both nights!  Contrary to my fears, both meals were very filling without leaving me feeling totally stuffed.  We plan to make both dinners again!

Black Bean Quesadillas

(original recipe here)

1 (15 oz.) can black beans

1 cup frozen corn kernels

1/2 red onion

1 clove garlic

2 cups shredded cheese

1 packet taco seasoning

Cilantro

12 taco-sized tortillas


Drain and rinse the beans.  Rinse and chop the cilantro.  Dice the onion and mince the garlic.  Add all to a bowl with the corn, cheese and taco seasoning.

Place a tortilla in a skillet and top with the black bean mixture.  Cover with a second tortilla and cook over medium heat until both tortillas are brown and cheese melts.

After using the entire pack of 12 tortillas on 6 quesadillas (they made great leftovers, too!), we still had black bean filling left over.  I think this would make a delicious nacho topping to use up the rest!

Spinach Stuffed Portobello Mushrooms

(original recipe here)

4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup Italian dressing, divided
1 chopped red pepper
2 cloves garlic, minced
1 bag (10 oz.) fresh spinach
1/4 cup grated parmesan cheese

Preheat oven to 375°F.

Cut off stems from mushrooms, chop and add to a saute pan.  Use a spoon to scrape out the gills from the mushroom caps; discard.  Brush some Italian dressing onto the rounded side of the mushrooms.  Place rounded side down onto a parchment lined baking pan.  Add the remaining dressing to the saute pan with the mushroom caps, and add red pepper and garlic.  Cook and stir 2 minutes.  Rinse spinach and add to the saute pan, cover and simmer until the spinach is wilted.  Spoon the filling evenly over the mushroom caps. Top with parmesan cheese and bake 20 minutes or until mushrooms are tender.

 

I added one zucchini to my veggie mixture, since we had one lying around.  I think any leftover veggies would work great for a filling!  We served the mushrooms with parmesan couscous.