Put it in a Quesadilla!

A favorite weeknight go-to for an easy dinner is a quesadilla stuffed with whatever veggies and cheese I have around.
A bag of shredded Mexican blend cheese and a package of tortillas are both stables in my kitchen, as the possibilities are endless and always easy.  My favorite quesadilla combo is black beans, roasted corn, onion, and sweet potato (some of the cheapest ingredients a struggling foodie can buy,) all covered with the prerequisite cheese and toasted in a buttered skillet. Fortunate these particular cheap eats taste amazing together.  Get creative with whatever leftover vegetables or meat you have around.  Some leftover chicken?  Slice it up and stick it in there!  The bottom of your bag of baby spinach? Add it!  Use what's in season as your cue, as it's generally not only fresh, but on sale. In the summer make sauteed zucchini, onion and tomato quesadillas. In the fall, use chunks of butternut squash or pumpkin. If you want to make sure you always have some quesadilla ingredients handy for those dinner emergencies (because if you're like me a lean cuisine just won't do,) stock up on cans of black beans, and a bag of frozen roasted corn, and frozen grilled peppers and onions.  I know...frozen vegetables?  Even I will admit they sometimes have their place (for quick soups and quesadilla fillings for instance.) I highly recommend Trader Joe's roasted corn and grilled  tri-colored pepper and onion blend for these purposes. When using something frozen, be sure to supplement it with fresh ingredients whenever possible to add more textural interest and fresh flavors.