My mom’s favorite food might be salmon…when we were in Alaska she literally ate it for every meal. I decided to combine her love of salmon and my love of Mexican to make a salmon quesadilla for dinner. Everything was thrown together with what we already had in our refrigerator. This cheesy and filling meal is perfect to use up leftovers. Mix and match your favorite ingredients and seasonings!

1 onion (sliced)

1 yellow bell pepper (sliced)

2 tortillas

8 oz cooked salmon

1 ½ cup taco blend cheese

¾ can black beans

¼ teaspoon oregano

¼ teaspoon garlic powder

¼ teaspoon chili powder

Salt and pepper to taste

Grill the onion and yellow pepper until slightly brown, around 5 minutes. Remove from heat.

Drain and rinse the black beans.

Put the tortilla down on a flat surface. All of your ingredients will be going on one half of the tortilla, as you will be folding the other side on top of it to “sandwich” everything together. Sprinkle ¼ cup of cheese on one half of the tortilla. On top of the cheese, layer half of the black beans and veggies. Sprinkle with ¼ cup more cheese and the seasonings.

Cut up the salmon into bite sized pieces. Add to the tortilla and sprinkle with ¼ cup of cheese.

Fold the other side of the tortilla on top of the side with all the fillings.

Transfer to a skillet over medium heat that has been sprayed with a non-stick spray. Let cook for 5-8 minutes. Flip and allow the other side to cook for 5-8 minutes. I like to sprinkle the outside shell with salt, pepper, garlic powder, and cayenne pepper…but those are optional.

Remove from heat and cut the tortilla into 3 pieces.

Repeat with the other tortilla.

Serve and enjoy!