BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
BEAN TAMALES (TAMELES DE FRIJOLES)
Homemade ancho pepper chile sauce is mixed with both the masa and the refried beans which gives these authentic Mexican bean tamales their unique flavor. [Recipe originally submitted to Allrecipes.com.mx]
Provided by María Eugenia
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 24
Number Of Ingredients 11
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
- Place ancho chiles in a saucepan and cover with water. Bring to a boil over medium heat and cook until soft, about 10 minutes. Drain.
- Combine ancho chiles, garlic, cumin, salt, pepper, and a little water in a blender; blend salsa until smooth. Strain through a sieve.
- Heat oil in a large skillet over medium heat. Add 1/2 the salsa and cook, 3 to 5 minutes. Add refried beans, stir well, and cook until most of the liquid has evaporated, about 5 minutes. Set aside.
- Beat lard with an electric mixer until fluffy. Add masa and beat until well combined. Add remaining salsa and continue beating until dough has a uniform red color.
- Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of beans and 1 jalapeno slice in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 16.5 g, Cholesterol 9.7 mg, Fat 10.1 g, Fiber 2.8 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 191.4 mg, Sugar 0.3 g
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