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Black Bean Quesadillas

Black bean quesadillas | Gather & Dine

 Now that the kids are getting a little older and have their own evening activities, there are days when we only have ten minutes to get together as a family to have dinner.  Those are quesadilla days.  It’s been fun to experiment with different ways to dress up quesadillas and make them more interesting.  The black been spread on these adds a layer of texture and flavor  and gives some added protein and fiber.  The black bean mixture can be made ahead of time and then everything can be assembled quickly before heating the quesadillas.  We usually use whole wheat tortillas, but sometimes I use brown rice tortillas just for variety.  These go along well with guacamole and salsa.  I am so thankful for simple and tasty dinners, even when dinner only lasts ten minutes.

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Black Bean Quesadillas
 
Ingredients
  • 1 15 ounce can black beans, rinsed and drained
  • ¼ cup chopped onion
  • 1 garlic clove
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro, lightly packed
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • colby jack cheese, shredded
  • flour or rice tortillas
Instructions
  1. To make the black bean spread, combine the black beans, onions, garlic, lime juice, cilantro, cumin, chili powder, salt, pepper, and 1 tablespoon water in a food processor. Process until beans are creamy and smooth, adding another tablespoon of water only if necessary. Season with additional salt and pepper if desired.
  2. Spread a layer of the black bean mixture on top of the tortilla, top with cheese, and then another tortilla. Heat both sides on a buttered griddle or pan over medium heat for 2-3 minutes per side, until cheese is melted. Let cool for one minute before cutting into wedges. Serve with guacamole and salsa.
Notes
adapted from The Ski House Cookbook by Tina Anderson and Sarah Pinneo

 

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Spinach and Prosciutto Stuffed Shells

Spinach and Prosciutto Stuffed Shells

It’s amazing how the quality of ingredients used can completely change the way a dish tastes.  There is a world of difference between stuffed shells made with fresh whole milk ricotta without any added gums or stabilizers and those made with ricotta packed with added stabilizers.  The ricotta in these stuffed shells lends to a creamy and slighty sweet dish with the prosciutto balancing the sweetness with its salty flavor.  The prosciutto transforms this meal into one that is worthy of serving to company and it is perfect for making ahead of time and simply putting in the oven as guests arrive.  Enjoy!

Spinach and Prosciutto Stuffed Shells

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Spinach and Prosciutto Stuffed Shells
Serves: 6
 
Ingredients
  • For the shells:
  • 15 oz. whole milk ricotta
  • 8 ounces fresh baby spinach
  • ½ cup grated mozzarella cheese
  • ½ cup grated parmesan cheese
  • 3 ounces thinly sliced prosciutto, chopped
  • 1 large egg, slightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 20 pasta shells
  • extra mozzarella and parmesan for sprinkling on top

  • For the sauce:
  • 1 14.5 ounce can stewed tomatoes
  • 1 14.5 ounce can tomato sauce
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic salt
Instructions
  1. Cook pasta shells in salted boiling water according to package directions.
  2. Cook the spinach in boiling water for 1-2 minutes until wilted. Drain and squeeze excess water out and roughly chop spinach.
  3. In a medium bowl, mix the ricotta, spinach, mozzarella, parmesan, prosciutto, egg, salt, and pepper until well blended. Set aside.
  4. In another medium bowl, mix the stewed tomatoes, tomato sauce, basil, oregano, and salt.
  5. In a 9x13 baking dish, spread a thin layer of the tomato mixture to cover the bottom of the pan.
  6. Divide the ricotta filling among the stuffed shells, about 1½ - 2 tablespoons per shell. Arrange the shells neatly in the baking pan.
  7. Spoon remaining tomato mixture over the shells and sprinkle with extra mozzarella and parmesan cheese.
  8. Cover tightly with foil and bake for 20 minutes at 400. Uncover and continue baking for another 15 minutes, until cheese is melted.
Notes
filling adapted from Giada De Laurentiis's Lasagna Rolls
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Chorizo and Red Beans Rice

Chorizo and Red Beans Rice

Chorizo and Red Beans Rice is a flavorful one pot dish with a variety of textures coming from the chorizo, red beans, and vegetables.  The star of this dish is the spanish chorizo which is a cured meat and can come mild or spicy, so choose accordingly.  Be sure not to confuse it with mexican chorizo, which is a fresh ground meat.    Sautéing the cured  meat with the vegetables releases the flavors of the the meat and distributes them throughout the dish.  This is a great dish for using up leftover rice, which we always seem to have a lot of around here.  Hooray for quick meals with hardly any dishes to clean afterwards!

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Chorizo and Red Beans Rice
Serves: 4
 
Ingredients
  • 1½ cups brown rice, uncooked
  • 4 ounces spanish chorizo, diced
  • 1 can red kidney beans, rinsed and drained
  • 1 onion, chopped
  • 1 cup celery, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon paprika
  • parsley or cilantro for garnish
Instructions
  1. Cook rice in a rice cooker or according to package directions.
  2. Saute the onion, celery, green pepper, and garlic until golden. Add the chorizo, beans, and saute for another 1-2 minutes.
  3. Add the rice, salt, pepper, and paprika and stir together thoroughly until heated through. Season to taste with additional salt and pepper. Garnish with cilantro or parsley.
Notes
inspired by a Whole Foods recipe

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