Wednesday, October 24, 2007

Black bean and goat cheese quesadillas (recipe in the comments)
Avocado halves with spicy red sauce

Spicy cocoa
Almond biscotti (not homemade ;)
We've been making these for a long time and love them - the avocados are a new side dish innovation. We used to make a vinegar coleslaw (not creamy) instead.

Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, cilantro
Time: About 40 minutes (including make ahead)
Make ahead: I prepped all the ingredients and made the red sauce about an hour before we began officially cooking.

J: "These taste sinfully good."
M: "I think this is one of the best things we make."


Flynn said...

Well, as a lactose intolerant person, I will say that this meal sounds wonderful. The quesadilla is a forgotten wonder for those of us who can only consume non-cow milk.

J said...

So, what did *you* have for dinner yesterday??? ;)

Flynn said...

We got take out pizza. Which was allowed as far as I'm concerned, since Ed's car no longer goes in reverse and I had to tow his car out of his parking spot with my car so he could pull forward and drive out of the spot. That is, without question, take out pizza time.

J said...

This turns out to be available on the web, so here you go :)

Black Bean Quesadillas with Goat Cheese – Cooking Light
Serves 3 or 2 with lunch the next day

1 t olive oil, divided
1 cup chopped onion
4 garlic cloves, crushed
1/2 cup salsa (Herdez medium was good or TJs Salsa Authentica)
1/4 t ground cumin
1 can black beans, undrained
1/3 cup cilantro, chopped
4 oz. goat cheese
8 flour tortillas
Cooking spray

Sour cream
Extra salsa

Heat 1 teaspoon olive oil in a large skillet (save a flat bottomed skillet for quesadilla heating) over medium high heat. Add the onion and garlic. Sauté for 3 minutes. Stir in salsa, cumin, and beans and bring mixture to a boil. Reduce heat and simmer for five minutes or until thickened. Mash slightly to smooth mixture. Remove from the heat and add cilantro and goat cheese. Stir until smooth.

Spread the bean mixture over four tortillas (I always have some extra – you could make a fifth quesadilla or just save it to dip chips in for lunch the next day). Top each with a second tortilla, pressing gently.

Heat a flat bottomed skillet sprayed with cooking spray over medium high heat. Cook each quesadilla for two minutes per side. Cut each into four or six wedges. Serve with sour cream.

Yummy with a vinegar cole slaw or Jacque Pepin's avocado halves with red sauce!