It has been a long day at work and the last thing you want to do is cook, right? Quesadillas are a quick fix, add a handful of not-s0-g00d-for-you Tater Tots, a side salad and consider dinner done in the amount of time it takes to bake those Tater Tots!

Turn oven on the 425F.
Lightly spray baking tray with vegetable oil spray.
Put tater tots on tray, put them in the oven; when the oven reaches 425F turn timer on to 20 minutes.

In large Skillet, sautee:
1 Onion, thinly sliced; cook until soft and translucent
While Onion is cooking, de seed and thinly slice:
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
Add to onion and cook over high heat, stirring often.
Add:
1 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper
1 1/2 teaspoon Dried Oregano
1/2 teaspoon Garlic Salt
Cook for a few minutes, while grating about
1 1/2 cups Cheddar Cheese

Heat Griddle to 350F.
I have one of those long Griddles and can cook 3 – 4 Quesadillas at a time.
Place 3 – 4 Flour Tortillas, slightly over lapping, on Griddle.
Put about 1/2 cup of the Pepper mix on one half of the end Tortilla, sprinkle with Grated Cheddar and fold in half.
Proceed until all 3 – 4 Tortillas are “stuffed” and folded over.
Cook until lightly browned, turn over and continue cooking until second side is lightly browned.
Continue with remaining Flour Tortillas and Pepper Mixture.
As the Quesadillas are removed from Griddle, cut each into wedges.
Serve with Tater Tots, a Side Salad and some Salsa on the side.

Sometimes I end up with a lot of leftover rice. I do a lot of baking already so I don’t always want to make Rice Pudding.  Yes, sure,  Fried Rice is always an option but I don’t always have the rest of the ingredients that I would like to use on hand. Then I came across this idea on vegetarian.about.com and knew I had to try it! I didn’t follow the given recipe much but it gave me a great starting point and I went from there to create my own version of Rice and Bean Burritos.

1-425gm can Black Beans, rinsed and drained
1 Tablespoon Olive Oil
1 Onion, chopped
2 teaspoons minced Garlic
1-425gm can Crushed Tomatoes or Tomato Sauce
1/2 cup prepared Salsa
1 teaspoon ground Cumin
1 teaspoon Chili powder
1/2 teaspoon ground Coriander
1 1/2 teaspoon dried Oregano
1 teaspoon dried Basil
1 teaspoon Salt
Pepper, to taste
1 3/4 cup leftover Rice
1 cup shredded Cheddar Cheese

6 – 8 Flour Tortillas

In a large skillet, over med – high heat saute onion until soft; add minced garlic and continue cooking for a few minutes.
Add tomato sauce, salsa and the spices; bring to a boil then reduce heat and simmer for 20 – 30 minutes.
Stir in leftover rice and shredded cheddar, heat through.
Heat 3 tortillas in the microwave, on HIGH, for 45 seconds.
Spoon about a cup of the rice and bean mixture onto a single heated flour tortilla; wrap.
Repeat with remaining tortillas, heating tortillas, 3 at a time, in the microwave before filling and wrapping.
Top each tortilla with some shredded cheddar, a dollop of sour cream and serve on a bed of lettuce.

*I made up 8 burritos, wrapped them in cello wrap then l-foil and put them in the freezer for ready to go lunches in a hurry.

A variation of the recipe I found at:
Rice and Bean Burrito