Looking back, the eating habits in my college years were sad. While most of my friends were eating out all of the time and survived on diets of ramen and pizza, I had already made the transition to eating healthier and being conscientious of what I put in my body. The sad part is that I usually meal prepped one dish on Sundays and ate it every night the following week. With a roommate who had a different schedule than me, and Andy still living 1800 miles away, it was the easiest way to cook for myself without having my food go bad. But talk about boring and repetitive.
These spinach quesadillas were one of my staples back in the day though. I’ve always been a huge fan of Mexican, and once I discovered that the quesadillas could stay fresh for a few days I was sold. Following a long day of classes, interning, nannying, or work, I loved the idea of just having to add some fresh guac or salsa to my meal prepped quesadilla as I sat down for a Skype date with Andy or to finish up school work.
Meal prepping quesadillas these days serves a different purpose. Lunch continues to be my least favorite meal to prep for — probably because I’m restricted to whatever can be packed up and eaten at work — so I’m always looking to cut corners. I made these up a few weeks ago, packed each one individually, and Andy and I just had to grab one as we ran out the door each morning.
- 8 tortillas of your choosing
- 2 cups fresh spinach
- 2 cups sweet corn
- 2 cups black beans
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 1/2 white onion, diced
- 1 clove garlic, minced
- 1 tsp cumin
- In a hot skillet, saute your onion and garlic.
- Once fragrant, add in the beans, corn, cumin and salsa.
- When heated through, add in the spinach. Set aside skillet.
- In a dry pan, place a tortilla with a sprinkling of cheese on half. Cover with a layer of the spinach mixture, and top with another sprinkling of cheese.
- Close the tortilla and brown each side.
- Repeat for the remaining tortillas.
Originally published at www.emilyruthweir.com.