Black Bean Quesadillas

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Morning, Meatless Mondayers!

Yesterday I ate a truckload of Mexican food. Nothing authentic (sadly), just lots of beans and cheese and fresh salsa and crispy tacos and general goodness. Which made me remember these gorgeous quesadillas I made a while ago and found impossible to get a good photo of.

Yay!

They are so fun for lunch, and dressed up for dinner. I usually use just refried beans sandwiched in tortillas with onion, tomato, cheese and salsa for lunch, and similar for dinner, just with extra salad and sour cream and veggies on top. Oh, and guacamole!

For these, though, I made my own black beans because they're a hassle to find in canned form. I soaked the beans in water for an hour or two, then simmered them with garlic, onion, cumin, cayenne and fresh tomato until cooked and mushy. Oh my. I'm damn hungry right now.

As usual, ingredients are up to you... depending on how many you have to serve.

Ingredients:
beans - refried, black, mushed pinto beans, kidney beans, whatever's good
red onion or sliced green onion
fresh, ripe red tomatoes
cheese
lettuce
sweetcorn
sour cream
salsa
coriander
guacamole

Directions:

1. Sandwich the beans and cheese between two tortillas. I use flour, you can use what you like. I also put filling on half and fold over, sometimes.

2. Fry in a reasonably-hot frying pan with a little spray of oil if you need. Most times I don't bother. Cook until tortillas are browned and filling is heated through.

3. Serve with salad on top - crunchy lettuce, sweet tomatoes, corn, onion, coriander, salsa, sour cream and guacamole.

Linky bitz...

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Tempeh with Thai-Coconut Sauce

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Ok, so my fancy schmancy camera is broken and I'm a little bit devastated. As, I'm sure, are you now that you have to be satisfied with Instagram photos of my delicious creations instead of the incredibly high-level photographs you've come to expect. *cough*.

Although, having said that, I must tell you I didn't create this, I simply saw this recipe and adapted it exponentially to the taste sensation it turned out to be. Man, I love Thai-inspired food.

I don't even remember the first time I tried something with coconut milk in it, all I know is I've been saving recipes that have it for years because it became a firm favourite.

This is reasonably simple, and calls for all the things that make Thai dishes so good - chilli, garlic, coriander, coconut milk, lime... oh boy.

This will probably feed two, with leftovers. Feel free to double or otherwise tweak to your liking - as I recommend with all recipes!

Ingredients:
1 block tempeh, cut either into strips or diced
1/2 cup vegetable stock
2-3 tablespoons of soy sauce (I used light soy, so needed more)
1-inch piece grated ginger
chopped chillies according to your heat preference
2-3 cloves garlic, minced
1 400ml can good-quality coconut milk
chopped veggies - I used carrot, mushroom, broccoli and zucchini
2 sliced green onions
pinch salt
1/4 cup brown sugar
juice of 1 lime
coriander and extra sliced chilli, to serve

Directions

1. Marinate the tempeh cubes in stock, soy, ginger, garlic and chilli for as long as you like.

2. Scoop out tempeh and set aside. Scoop out ginger, garlic and chilli from the marinade and fry gently with green onion until flavours are released.

3. Turn up the heat a little and add tempeh, cooking about 5 minutes until golden.

4. Turn heat down to low, and add coconut milk, salt and sugar. You can also add a little extra stock here for flavour if you like. Add veggies.

5. Just before serving, after the sauce has heated through, squeeze in the juice of lime. Top each serving with coriander and chilli