Quesadilla Blasphemy

I know that quesadillas are generally just solid blobs of colon-blocking cheese (hungry yet?).  Don't get me wrong - they taste awesome - but I can't help but think there's got to be a better, kinda healthier way.  There has to be room in there* somewhere for some sort of redeeming fiber.

*"there" is referring to room in the quesadilla and in your colon!  Yeah, I went there**.

**In this case "there" definitely is NOT referring to your colon (I've never been there**, but after enough wine.......I suppose anything's possible)

OK, let's do this:

Good Stuff Quesadillas
total time 15 min

1 T oil
1/2 onion, chopped
1 zucchini, sliced thinly
1 T taco seasoning OR a little paprika, chili powder, oregano & cayenne, etc.

handful corn kernels
hot sauce, optional
1 can black beans, drained, rinsed
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2 handfuls queso fresco or cojita cheese
1 handful shredded jack and/or cheddar 
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butter
flour tortillas
cilantro, chopped for garnish (optional)

Heat the oil in a pan over medium heat.  Saute the onion for 2 minutes, add the zucchini and spices and saute for 2 more minutes.  If using frozen corn, add it to the pan now to thaw it.  Remove from heat and stir in black beans and cheese.

Butter one side of the tortillas.  Place a tortilla butter side down in a pan on medium heat.  Add the mixture to one side and fold the other side over.  Carefully flip and cook the other side.  Slice in cute triangles.  FYI- any extra filling is delicious with tortilla chips.

Breakfast Bribery

Huevos Rancheros is the husband's favorite, so I make it whenever I have a few extra minutes in the morning - or whenever I want to talk him into getting a new couch.

OK, let's do this:

Huevos Rancheros
makes enough sauce for 3 servings
total time 20 min

3 T oil
1/2 onion, diced
1/2 T oregano
1 t cumin
1/8 t cayenne
14 oz can diced tomatoes, drained a little
1 14 oz can black beans, drained & rinsed
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tortillas (I use whole wheat flour, but corn is good too)
eggs, cooked how you like 'em (I do over medium)
handful shredded jack and cheddar cheese
handful chopped cilantro
sour cream

Heat 1 T oil in a pot and fry the onions for 3 minutes.  Add the spices and cook for anther minute. Add the tomatoes and black beans and bring to a boil.  Reduce to a simmer.

Heat 1 T oil in a large pan.  Toast the tortilla for a couple minutes on each side.

While the tortillas are toasting, make the eggs how you like them.

Place the eggs on the tortillas, then top with black bean mixture, cheese, cilantro and sour cream.

Serve with a sharp knife - the tortillas can be difficult to cut, plus the knife comes in handy when bargaining for that new couch.

¡Holy Frijoles!

Don’t let the long list of ingredients scare you – it’s all normal stuff.  This Black Bean Soup is perfect for when you need to throw something together in a hurry but still want a hearty, healthy meal.

This recipe makes a lot of soup.  Store it in mason jars (or old pasta sauce jars) in the fridge or wait ’til it cools and store it in plastic in the freezer.  Never put hot food in plastic.  It’s gross and I wont be your friend anymore.

OK, let's do this:

Black Bean Soup
makes 8-10 servings
prep time: 5 min, cook time: 20 min

1 T sunflower or other high heat oil
1 1/2 cup onions, diced
1 heaping Tbsp ground cumin
1 T dried oregano
1 teaspoon chili powder
1/2 t salt
1/4 t cayenne (more or less depending on personal preference)
1/2 t fennel seeds
1/2cup carrots, diced
1/2cup celery, diced
1/2 zucchini, diced
3 cloves garlic, minced
1 28oz can diced tomatoes (lightly drained)
4 cups vegetable stock
2 14oz cans black beans, drained, rinsed thoroughly
1/2 c chopped cilantro
1/2 c corn (frozen is fine)
1/4 c good olive oil

Heat oil in a large pot over high heat.  Add onions and cook until they’re translucent – about 3 min.
Add spices and stir to combine.

When the spices start to stick to the bottom of the pan, add the tomatoes and kind of scrape the bottom of the pot to get all the good toasty onion and spice bits off.

Add the veggie stock, carrots and celery and cover the pot.  When it begins to boil, turn the heat down to Med-high and add the zucchini, garlic.  Cover and allow the soup to gently boil until the carrots are tender, but not mushy – about 15 min.

When the carrots are tender, add the remaining ingredients (Black beans, corn, cilantro).  Allow to simmer for a couple minutes, then remove 1 or 2 cups of the soup and blend it, then stir it back into the pot.  This will thicken the soup.  If you have an immersion blender, that’s even better – run it for about 15 seconds.  If you’re using a regular blender, be careful with hot liquid…put a towel over the top.  If you have no blender, don’t stress – it will still be great, just broth-ier.

Garnish with a couple slices of avocado and a dollop of sour cream or shredded cheese.  Look at you, you sexy Soup Master!

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Look what Ana made!