Lentils and beans and barley, these are my three heros for Friday Lenten meals. This Friday beans are taking the spotlight in a simple meal of black bean and corn quesadillas. There are many recipes online for bean and corn quesadillas (check out the recipe at allrecipes.com), but here is my take:
Black Bean and Corn Quesadillas
serves about 4
1-2 Tbsp. oil
1 medium onion, chopped
2 cups(ish) cooked black beans [from a can or from dried black beans – soaked in water overnight etc.]
1 cup(ish) corn [fresh, frozen or canned]
2-3 cloves garlic, minced
1-2 Tbps.(ish) chili powder
1-2 tsp.(ish) cumin
Some cilantro (a couple Tbsp.-1/4 cup… or none), minced
Salt and pepper
Around 8 (10 inch) tortilla shells
A lot of cheese (2+ cups), Monterey jack or mozzarella, grated
Sour cream and salsa to serve
1} Heat a skillet over med-high heat. Add oil and once it shimmers (which should be right away if you pan is heated) add the onions and cook until softened.
2} Add the beans and corn and cook until the corn begins to brown.
3} Add the garlic, chili powder and cumin and stir until fragrant, about 30 seconds.
4} Taste it. Add salt and pepper, and more spices. Taste again 🙂
5} Toss in the cilantro, stir and remove from heat.
6} Heat up another skillet and add a little oil. Take your shells, one at a time, and brown up the sides in the pan.
7} Take the browned shells and fold in half. Open the shell and sprinkle cheese on one side, add the corn-bean mixture on top and then sprinkle more cheese on top. Fold in half again and press down a little. Put it back into pan and cooked on each side for a minute or two, until the cheese melts and the shells brown. * I usually brown two shells, fill them and cook them side by side in the pan.
8} Serve immediately or pile the quesadillas on a plate in a warm oven until you’ve made them all.