Black Bean Quesadillas with Corn Salsa

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)

Ingredients

• QUESADILLAS:
• 1 tablespoon olive oil
• 1 1/2 teaspoons bottled minced garlic
• 2 cups chopped plum tomatoes
• 1/2 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, drained and rinsed
• 4 (8-inch) flour tortillas
• Cooking spray
• 3/4 cup (3 ounces) preshredded Mexican blend cheese
• 
  SALSA:
• 1 cup frozen whole-kernel corn
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon bottled minced garlic
• 1 red bell pepper, chopped

Preparation

To prepare the quesadillas, preheat the broiler.

Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Black Bean Pie

I made this Black Bean Pie recipe that I found on marthastewart.com and added a little bit of london broil steak and cantaloupe on the side to make it complete.

Serves 6

• 4 flour tortillas
  
• 2 tablespoons oil
• 1 large onion, diced
• 1 jalapeno chile, minced, opt. (I didn't use it)
  
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed (or soak your own!)
  
• 1 1/2 cups water or beer
  
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish (I used cilantro, it was cheaper)
  
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and water, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Fiesta Grilled Chicken

My friend Tea and I are always cooking together and trying new recipes. This is one of our recent faves. You will love it!

INGREDIENTS

• Texas Bean Salsa:
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 small red onion, chopped
• 1/2 cup chopped green bell pepper
• 1 (4.5 ounce) can diced green chilies, drained
• 2 ripe tomatoes, diced and drained
• 1 cup Italian-style salad dressing
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon garlic salt

• Chicken:
• 6 skinless, boneless chicken breast halves
• 3 limes, juiced
• 1/3 cup tequila
• 3 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 Romaine lettuce leaves
• 6 sprigs cilantro leaves, for garnish (optional)
• 6 lime wedges, for garnish (optional)

DIRECTIONS

1. To make the salsa, mix the black beans, black-eyed peas, corn, red onion, bell pepper, chiles, and tomatoes together in a bowl. Toss vegetables with the Italian dressing, cilantro, garlic, and garlic salt until evenly blended. Cover, and refrigerate 6 hours or overnight.
2. Preheat a grill for medium-high heat.
3. About 45 minutes before serving time, place the chicken breasts in a baking dish and drizzle with lime juice and tequila. Sprinkle evenly with paprika, salt, and pepper. Cover the dish, refrigerate, and allow to marinate 10 minutes.
4. Remove chicken breasts from the marinade, and discard remaining marinade.
5. Cook the chicken breasts on the preheated grill until the juices run clear and the meat is no longer pink, 10 to 12 minutes.
6. To serve, place a lettuce leaf on each plate. Top with a chicken breast, and spoon Texas Bean Salsa over each, dividing evenly among servings. If desired, garnish with additional cilantro leaves and lime wedges.

Chicken Enchilada Casserole

My friend Amanda made this meal when they had us over for dinner recently, and I had to have the recipe! This dish requires short prep. time, and is sure to please.

Chicken Enchilada Casserole

2 cans cream of chicken soup
2 cups sour cream
1 pkg. taco seasoning
1 onion chopped
2 cups cooked chopped chicken
1 small can chopped green chilis
Chopped black olives
1 cup salsa or canned tomatoes

1 lb. colby jack cheese
2 packages small flour tortillas (tear tortillas in half)

1) Mix above ingredients EXCEPT colby jack cheese and flour tortillas
2) Layer torn tortillas, mixture, then cheese in 9x13 pan
3) Continue layers
4) Bake uncovered at 350 degrees for 30-40 minutes