Tag Archives: black bean

Fiesta Corn and Black Bean Quesadillas, Gluten-Free

quesadillas

Festive gluten-free quesadillas are stuffed with cheese, corn, black beans and cilantro

This post also appears as a guest blog at Rudi’s Gluten-Free Bakery.

When we first went gluten-free, I embraced corn tortillas as a bread substitute. Cheap and versatile, corn tortillas are easy to find and easy to make into wraps, tacos and quesadillas. Their many uses always makes me think of this scene from the movie Airplane! (McCroskey: “Johnny, what do make out of this?” Johnny: “This? Why I can make a hat, a brooch, a pterodactyl…”)

But then I realized that many brands of corn tortillas also contain wheat, and they have an annoying habit of falling apart unless you heat them just-so.

That’s why I was delighted to find Rudi’s gluten-free tortillas, because they are flexible and don’t fall apart. They’re made with whole grains — sorghum, brown rice, corn, amaranth, quinoa, millet and teff. I especially like the fun green color of the spinach tortillas. (Just make sure you buy the gluten-free tortillas. Once I bought the regular ones by mistake, but luckily I noticed when unloading the groceries.)

For a Cinco de Mayo Mexican meal, celebrate with these gluten-free quesadillas, stuffed with a festive filling of cheese, corn, black beans and cilantro. Any type of gluten-free shredded cheese is fine here, but for Cinco de Mayo try a Mexican cheese blend.

It’s fiesta time!

(Disclosure: I wrote this post because I like Rudi’s products. I was not compensated for the post, other than receiving some coupons that I will probably forget to use.)

Fiesta Corn and Black Bean Quesadillas, Gluten-Free

(gluten-free, kid-friendly)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 1/2 cup corn kernels (defrost, if frozen)
  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons chopped cilantro
  • 6 Rudi’s gluten-free tortillas
  • 2 cups shredded cheese
  • Salsa

Method:

  1. Preheat oven to 350 degrees.
  2. Toss together corn, black beans and cilantro in a large bowl.
  3. Stack tortillas on a plate, and heat in the microwave for 30 seconds.
  4. Place three tortillas on a large cookie sheet. Sprinkle 1/3 cup cheese on each tortilla. Spoon 1/3 cup black bean and corn filling on top of the cheese, distributing evenly on each tortilla. Sprinkle an additional 1/3 cup cheese on top of filling for each tortilla. Top with another tortilla.
  5. Bake for 7 minutes, or until tortillas are slightly crispy and cheese is melted. Cut each quesadilla into six wedges and serve with salsa.

Yield: 3 to 4 servings

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Filed under appetizers, entrees, Recipes

Smoky, Spicy Black Bean Chili

black bean chili, vegan and gluten-free

Spicy vegetarian black bean chili, gluten-free of course.

In Chicago, it’s almost the end of chili season, when we turn from heartier soups and chilis to lighter summer fare. In winter, this vegetarian black bean chili is one of our favorite gluten-free meals. With plenty of toasted cumin, chipotle chili powder and smoked paprika, the flavors are strong and smoky, lingering long on your tongue with a spicy spike. I’ve made this several times and have dialed down the heat until I got to this version — spicy but not numbingly so. The recipe was inspired by “Lisa’s Superior Vegetarian Black Bean Chili,” a recipe handed down from a co-worker 20 years ago. This gluten-free black bean chili makes a satisfying entree, accompanied by a side of gluten-free cornbread.

Once a few years ago, I toasted the cumin in our toaster oven at a higher temperature and for a longer time than I now recommend (the amount listed in the following recipe is fine). The cumin started smoking ferociously. When I opened the toaster oven’s door, pungent smoke curled outward, singeing our noses and throats and setting off the smoke alarm. I handed my kids baby wipes, told them to put the wipes over their faces and yelled at them to go out into the hall. We all left our apartment, leaving the windows open (killing the plants by the windows, because it was a freezing wintry day) and went to a museum and out to dinner so we could vacate the apartment. At the museum, we quickly noticed that everyone was looking at us funny. That’s probably because the pungent burnt cumin scent lingered on our clothing and smelled like the worst-ever stinky feet.

Lesson learned: Toast spices at low temperatures and watch them carefully!

Smoky, Spicy Black Bean Chili

(gluten-free, vegetarian, vegan)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 1 tablespoon ground cumin (don’t skip this!)
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 1 teaspoon salt
  • 3 (15 ounce) cans black beans, drained and rinsed (or 2 cans black beans and 1 can cannellini beans, as in photo)
  • 2 (28 ounce) cans crushed whole tomatoes

For serving (optional):

  • Cilantro
  • Green onions, chopped
  • Plain, nonfat Greek yogurt or soy yogurt

Method:

  1. Heat cumin, chipotle chile powder and smoked paprika in a small skillet over low heat for 3 to 5 minutes or until spices are fragrant; stir constantly to make sure spices don’t smoke or burn. Set aside.
  2. In a large soup pot or Dutch oven, heat the olive oil and sauté the onions over medium heat for 8 to 10 minutes, stirring frequently, until the onions become soft and translucent. Add salt and spices and cook over medium-low heat, stirring occasionally, for 5 minutes.
  3. Stir in black beans and crushed tomatoes. Bring mixture to a boil, then turn heat down to medium-low and simmer, covered, for 20 minutes.
  4. Serve hot with side dishes of cilantro, green onions and Greek yogurt. Leftovers taste great and freeze well.

Yield: About 8 to 10 servings

 

This post is linked to Slightly Indluglent Tuesdays.

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Filed under Recipes, soups/chili