The body’s a temple, that’s what we’re taught
I’ve treated this one like an old honky-tonk
Greasy cheeseburgers and cheap cigarettes
One day they’ll get me if they ain’t got me yet

Kenny Chesney, “Livin’ in Fast Forward”

Good morning y’all. Do you hear that sound? Shoulder pads clapping in the distance. College football is only a month away, and tailgate season is around the corner.

The Gettysburg address was only 272 words, so far be it from me to out-type Abe Lincoln when referring to a quesadilla recipe. Gonna keep this short and sweet.

This combination of black beans, corn, onions, and cheese is a delicious meal for any night of the week. Lunch, dinner, weeknight, weekend, hot, or cold, sunshine or rain. Whenever you need it, the Black Bean and Corn Quesadilla recipe is there for you when needed. Give it a shot, and I promise that you’ll make it over and over again.

Enjoy the simple and delicious combination made with the cast iron skillet. Let’s get supper on the table.

Commandment #17 – Keep it simple – salt, pepper, olive oil, and heat.

As always, thanks so much for subscribing to this page, it is truly appreciated. I hope it brings a little joy to your inbox and kitchen table each week.

Y’all be good. – Hendo

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