Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas_1 on Whisk Together

Book Update:  I’m still working on my Freezer Meal presentation and my post for the Heirloom Cookie Sheet company!  Plus readers will get a coupon code to use exclusively on here, so stay tuned!

Recipe Update:  We have been eating home more… though I guess we always have.  My husband’s back is out and the family cannot all go out to eat anymore.  So, I tried to make some interesting things for lunch.  This is a meatless recipe good for lunch or dinner served with some salsa and perhaps Spanish rice.

Black Bean and Corn Quesadillas_2 on Whisk Together

Black Bean and Corn Quesadillas Printable Version
serves 4

1 teaspoons olive, canola, vegetable or grapeseed oil
3 tablespoons minced yellow or red onion; or minced white part of scallions
1 can (15.5 oz) black beans, rinse and drain
8-10 ounces canned corn, drained; or frozen corn, cooked
2 teaspoons brown sugar
1/4 cup salsa
1 tablespoon butter
8 flour tortillas
6 ounces shredded Monterey Jack, Mexican or Cheddar cheese (about 1 and 1/2 cups)
(optional ) Serve with: salsa, cilantro, etc.

1.  Heat a large skillet with the oil in it over medium heat.
2.  Add the onion and cook that for about 3 minutes  – until soft.
3.  Dump in your black beans, corn, brown sugar and salsa.  Heat this mixture up until hot.  About 3-4 minutes.
4.  Remove the mixture from the pan.  Wipe clean with a paper towel.
5.  Put a little butter in the pan and melt.  Lay down the tortilla.  Sprinkle a handful of cheese on one half and then fold the other half over.  Or, you could sprinkle it over the entire tortilla and use a second tortilla later for the top.  Add some of the black bean mixture.  Fold the tortilla over now or add your other tortilla on top.  Heat through about 1-2 minutes.  Flip and cook other side for 30 seconds.  Serve warm.

Recipe adapted from

Corn Chowder

I’ve never really had corn chowder before, but this one was really good.  I loved the warmth, the flavors and the colors that pop.  It comes together really fast for a soup – many stews and soups take hours to cook.  This one was put together in about 30 minutes and even less if you prep the veggies ahead of time.  Plus, the soup looks beautiful with the yellow, red and green.

The original butter amount in the recipe is 4 Tb.  When you are already cooking the bacon, I don’t understand why the bacon fat couldn’t be used as the fat in the recipe.  But Pioneer Woman is also sponsored by Land O Lakes Butter Corporation…. so that might have a little something to do with it.  ?

Since you already need bacon for the recipe, I cooked the rest up in a skillet on the stove to make BLT sandwiches to go with the soup.

Corn Chowder
serves 12

3-4 slices of bacon, chopped
1 onion, chopped
2 red bell peppers (or mix of red, yellow or orange)
5 ears of corn, kernals off (or 3.5 cups of frozen corn)
1/4 cup AP flour
3 cups chicken broth
2 cups half and half
1 cup Monterey Jack, shredded
1 cup pepper jack, shredded (or substitute Monterey Jack)
1/3 cup green onion, sliced (4 green onions)
salt and pepper

1.  In a large pot or Dutch oven, cook bacon until almost done (about 3 minutes).  Add onion directly to the bacon and cook another 2 minutes.
2.  Add bell peppers and cook 2 minutes.  Add corn and stir until heated through – about 1 minute.
3.  Add flour and stir.  Add chicken stock and stir.  Cook 2-3 minutes.
4.  Change the heat to LOW.  Add half and half.  Cover and simmer 15 minutes.
5.  Add cheese and green onion.  Stir to melt.  Add salt and pepper to taste.  Eat up!

Adapted from Pioneer Woman

Corn Muffins

Everyone needs a good corn muffin recipe.  They go great with a lot of things – especially chili.  Now, I can’t really blame the Jiffy box on this one.   Their list of ingredients is pretty much straightforward and I couldn’t find anything totally artificial.  This recipe let’s you use vegetable shortening (Crisco please it is trans fat free), melted margarine or melted butter.  You get to choose!  You can also sub sugar and Splenda for a low/no sugar version.

**Update 3/7/2013**  I made these substituting about 1/4 cup of honey for the sugar.  Works GREAT!  Tastes awesome, too!

Corn Muffins
yield 12 standard muffins or 24 mini muffins

1 cup flour
1 cup cornmeal
1/3 cup sugar
4 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup milk
1/3 cup melted shortening, margarine or butter

1.  Preheat oven to 350 degrees.  Mix the dry ingredients together in a bowl.  Add the wet and just mix to combine.  Don’t overmix.
2.  Bake 15-20 minutes.  Mini ones take about 10-12 minutes.

This recipe also doubles nicely.  Just need a bigger bowl.

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