Quesalilla filling leftovers make a mean Black Bean Soup!
Well, after a big day at work, Lauren and Ragan’s Father Figure (as they affectionately call him), came stumbling through the door deliriously sleepy. Our good friend was to come over for a bite, so I had the light meal prepared. Not our usual Sunday fare, but not our usual Sunday.
However, FF slept until 8. Good friend called, and was sleepy, too, so this little snacky Sunday meal perfectly hit the spot. Yesterday, at the farmer’s market, I picked up some of Irving Farm’s Bacon and was surprised to see it was not smoked. It is dry cured, British style with no added water. This package is one pound and is $8.00. Worth every delectable penny. Glad I bought two!
I asked why not, and the answer was simply, “œBecause I don’t have a smoker.” No matter. It tastes like candy. Oh, my goodness is it ever yummers, and I don’t even eat meat! Can you see the crispy bits mixed with the softer bits? I did just a little crispy for added texture.
I had made up the roasted corn and black bean filling a week prior for a soup base (see the soup at the end of the recipe), so it was the perfect opportunity to use what I had stored away in the freezer.
Add Monterey Jack Cheese, green onions instead of cilantro (Father Figure hates it), and voila!
Fry on a very lightly oiled pan with a weight on top. I use a brick.
Garnish with sour cream and salsa. Nutritious, delicious, local and To-Die-For. Well, I may not be so modest, but then again, it is the bacon that adds the je ne sais quoi! Chewy, and richly flavourful and fun.
Roasted Corn and Black Bean Filling Recipe
Ingredients:
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one 16 ounce bag of sweet frozen corn, thawed
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one red pepper
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4 garlic cloves, minced
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1 purple onion, diced
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1 16 ounce black beans, drained and rinsed
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juice of one lime
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1 tsp salt
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4 tbsp olive oil
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8 ounces Monterey Jack cheese, grated
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Garnishes: salsa, guacamole, sour cream, cilantro
Instructions:
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Pre-heat oven to 425ºF
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In a large bowl, toss together the corn, red pepper, garlic, onion and jalapeno pepper with 2 tablespoons of the olive oil
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Pour mixture onto a cookie sheet; roast for about 20 to 30 minutes, stirring occasionally; remove when the corn is caramelized
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Add beans to the same large bowl; add lime juice, salt and corn mixture and stir
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In a large sauté pan heat a teaspoon of olive oil; place one tortilla onto the pan
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Add a cup of the corn and bean mixture and spoon evenly on the tortilla and add 2 ounces of cheese
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Place a second tortilla on top, or do two to a pan and fill and fold as in the above photos
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Cover and cook for about 1 minute; flip the quesadilla carefully and cook for about 1 more minute, or until golden brown
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Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole and fresh cilantro
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Repeat two more times for a total of 3 double or six single quesadillas
I had a lot of the corn and black bean mixture left, so I just put it in my Thermomix with some chicken broth for 90 seconds at speed 7 and then for 10 minutes at 100ºC on speed 2. The soup was spectacular. I garnished with some green onions, and some cheese, YUMMERS!
MMMMMMMMMM Looks Wonderful! I woll be making my own variation! The bacon looks wonderful!
I’m looking for a Thermomix black bean recipe (vegetarian if possible) that uses dry beans, not canned beans. Thanks
Hopefully someone will see this question as I don’t have such a recipe. I do always buy my black beans dry, now, and soak them overnight, then cook them in the machine….but I don’t have any specific recipe for you. Thanks for finding me and asking my readers!
🙂
Valerie