Monday, 6 August 2012

A Bean Quesadilla for Carnivores

Mr Ellwood is a carnivore. There is no escaping that fact and there is no getting round it. Having said that, I suppose I'm not much better myself so I really can't criticise! However, we are conscious of the fact that a diet that revolves around meat is perhaps not the best thing for us, so we try to make sure that at least one evening a week is meat free. Major emphasis on 'try'.

This was made much easier last weekend- after having gone out for the most incredible meal with some amazing friends (and our BEAUTIFUL God daughter!) we were completely meated out. It was a meat feast. No, not the pizza kind- the all you can eat, most perfectly cooked, every cut under the sun, lets ignore the salad bar so we've got more room for meat kind of meat feast. If you live in England and Leeds is a reasonable distance away to go for a meal (remember, this is awesome, so you might be willing to drive a little farther) then please please please get yourself down to Fazenda Rodizio for the most incredible Brazilian steak experience- I cannot recommend it highly enough. Oh and the salad bar we ignored to make more room for meat? It's amazing too, so don't ignore it. That was an error.

Anyway. The point of that tangent was to explain that last Saturday night, after waking Mr E from his meat coma, it really wasn't difficult to persuade him to go meat free for dinner. I had been dying to try out a new Quesadilla recipe on him, but I wanted to make it using only beans and corn first (although obviously planning on making a meat version at a later date!) and this seemed like the perfect opportunity.

The thing was, we really didn't miss the meat! Halfway through dinner I suggested this to Mr E, and his response was "I forgot there wasn't any!" That, ladies and gentlemen, makes this a winner in my eyes (and the Ellwood household).


Tex Mex Bean Quesadilla
Makes 4

Ingredients
4 large tortillas
2 cups tinned kidney beans, drained and rinsed
2 cups frozen sweetcorn
2 small onions, diced
150ml/ 2/3 cup cream cheese
250g mozzarella, grated

3 red chillies, deseeded and finely chopped
1 tspn garlic powder
1 tspn chilli powder
1 tspn cumin

4 tblspns extra virgin olive oil
salt & pepper, to season

Directions
1. In a heavy based pan cook the onion in 2 tblspns olive oil until softened and lightly browned. Add the red chilli and cook for a further 30 seconds. Add in the spices and seasoning and cook for a minute to toast them, but don't let them burn. Next add the frozen sweetcorn and cook for a minute until it starts to brown slightly.


2. Add in the kidney beans, cream cheese and 4 tblspns water (this thins the mixture slightly, we don't want it too heavy), stir until it is all thoroughly combined and heat gently for a minute. Take it off the heat and set aside.



3.  Heat 2 tblspns olive oil in a large frying pan, making sure you move it around to coat the whole pan.

4. Place your first tortilla in the pan and heat it for 30 seconds. Flip the tortilla over, then on only one half sprinkle a handle of the mozzarella. On top of this, place a quarter of the bean mixture. Sprinkle this with another handful of mozzarella and then fold the tortilla in half to close it (you might want to lightly press down on the quesadilla to make it evenly flat and stay closed!).

5. Cook on each side for a couple of minutes, until golden brown and toasted. Be careful when flipping it, as you might lose some of the filling! We found that rocking it over on it's 'spine' between two spatulas worked best for us.

6. Repeat steps 4 and 5 for the remaining three tortillas.

We served these with sour cream and guacamole, but really it's up to you- salsa and grated cheese (if you need more) would work well too! Oh, and this recipe is easy to half or double according to how many you are cooking for (or how hungry you are).



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