This was, again, nothing too special, but it was very good. I have made something similar to this before - in fact, using an incredibly similar spice combination, but doing just a few things differently, adding things here and there, substituting this for that, and suddenly you have a unique meal!
I didn't get a picture of the finished product, but there was guacamole on this. It made this meal even better!
When my Dad brought down the avocado tree for my birthday, he also brought down a bag of 5 huge avocados - this is more than we would ever buy at one time. I had already planned out my meals for the week, which, of course, did not include avocados, so we were scrambling to find uses for the lovely guys before they went bad. Needless to say, we had lots of snacks of chips and guacamole, I added guacamole to this dish, and I made avocado and cucumber sushi rolls this weekend - I was also able to use up the last two sheets of nori we had in our cabinet that would probably not have lasted too much longer.
Oh, and in case you couldn't tell, black beans are our most often used bean, oddly, since pinto beans might arguably be both Brett and my favorite bean - the black bean is just so versatile.
Just a reminder of the produce legend:
* = farmer's market
** = CSA
*** = Container or Community Garden
Quesadillas de Frijole Negros, Pimiento, y Calabacín
1 cup black beans, cooked
1 zucchini, chopped ***
1/2 cup sweet corn, cooked **
1 bell pepper, seeded and minced **
1 petite bell pepper, seeded and minced ***
1 banana pepper, seeded and minced ***
2 serrano peppers, seeded and minced ***
1/2 yellow onion, minced *
2 cloves of garlic, minced *
2-3 Roma tomatoes, chopped ***
juice of half a lime
chipotle chili powder
Heat a few tablespoons of water in a medium skillet. Add the zucchini, peppers, onion, garlic, and tomatoes and cook for 10-15 minutes or until soft. Drain any excess water.
Combine all filling ingredients and season to taste.
Layer filling in warmed tortillas.
Fry and serve with guacamole.
'Til next time!