Today's guest post is from Kari @ Running Ricig!
Not only is Kari a runner, amazing fundraiser, and lover of food, she is a vegetarian. Be sure to check out her fabulous blog HERE for plenty of laughs, pics of her cute dog, and delicious recipes (her famous Banana bread.. YUM!)
Hi, I’m Kari and I’m a vegetarian…who is married to a meat LOVER.
People always ask me if Mike (my husband) is a vegetarian too. When I say no, the response is always, “how does he survive since you don’t cook meat?”
Mike and I are both runners and hearty eaters. I can understand that on the surface, vegetarianism can look like a lettuce and tofu extravaganza. That is not the case in our house.
While Mike still gets deli meat in his lunches and ALWAYS orders meat when out to eat, we’ve developed a rotation of meatless meals that are crazy hearty, satisfying, and chock full of protein and other runner-friendly nutrients for meals at home.
One of the easiest and most delicious is Quesadilla Casserole. There are really only five ingredients, but you can jazz it up to your preference too.
Ingredients:
3 Whole Wheat Tortillas
1 can Black Beans drained, rinsed
1 can corn drained
Shredded Mexican cheese
Salsa
Cayenne pepper
Cumin
Chili Powder
3 Whole Wheat Tortillas
1 can Black Beans drained, rinsed
1 can corn drained
Shredded Mexican cheese
Salsa
Cayenne pepper
Cumin
Chili Powder
Directions:
1. Preheat your oven to 350.
2. On the stove, heat black beans with cayenne pepper, cumin, and chili powder (I usually spice heavily 'cause we like it hot, hot, hot) until hot.
3. In a greased pie pan, place 1 tortilla. Cover tortilla in half of the beans.
4. Top the beans with corn and cheese, covering the cheese with another tortilla.
5. Repeat steps 2 and 3.
6. Top tortilla with cheese.
7. Bake for 20 minutes and serve topped with salsa.
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