Thursday, March 11, 2010

Bonus: Tortilla Fillings. Black Beans, Quinoa and Corn Salsa.

So per your request I am giving you the other half of my dinner. I only gave you a tortilla recipe and it is just not kind to give you the recipes to fill them with. So, while you are free to put whatever you choose in them; here is one of my favorite combinations. 

Black Beans

1 lb. dry black beans, roughly 2 1/4 cups (hello, food storage)
1 medium red onion, chopped
3/4 t. chipotle chili powder or one dried chili or one wet packed in adobo sauce
1-4 cloves of garlic (you know what you like)
1 can of roasted green chilies, or fresh jalapenos if they are available

Rinse your beans to make sure there is no grit. Put them in a medium sized pot, slow cooker or pressure cooker along with all other ingredients.  If you are cooking in a pot or slow cooker add 5-6 cups of water. If using a pressure cooker cover beans so there is one inch of water above the surface of the beans. If cooking in a pot simmer for about an hour. Slow cooker, on low 6-8, high 3-4. Pressure cooker, 25 minutes. Check for doneness and finish cooking as needed. Adjust seasonings to taste.


Think of quinoa just like you think of rice. The proportions are the same whether in a rice cooker or on the stove top. Rice cooker: 2 parts grain to 3 parts water. Stove top: 1 part grain to 1 part water. Cook it just as you would cook rice. But, the important thing is to rinse it first. This rids the quinoa of any bitterness. Don't skip this step.
Salt to taste and fluff with a fork.

Corn Salsa

This is my winter salsa when I don't have fresh tomatoes and peppers waiting for me in the backyard and farmer's market.
1 1/2 cups frozen super sweet corn or roasted corn
1/2 cup minced red onion
1/4 chopped cilantro
2 garlic cloves, minced 
1 roasted red pepper (the jarred variety), chopped
dash of cayenne
Juice of 1 or 2 limes, to taste and juiciness of the limes
sea salt

Toss together and adjust to your taste.

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