Black Bean Quesadillas

15 oz (1 can) black beans (drained and rinsed lightly)
1 cup corn kernels (frozen)
1/2 small red onion (diced)
1 clove garlic (minced)
1/4 bunch cilantro (rinsed, stems removed, and rough chopped)
2 cups shredded cheese
1 batch taco seasoning
10 small flour tortillas

Mix the beans, corn, onion, garlic, cilantro, cheese and taco seasoning in a large bowl.

Form quesadillas with the filling and tortillas. Cook on a skillet on both sides on medium heat until brown and crispy and the cheese has melted.

From Sue – Fall 2016

Chicken & Lime Soup

2 Tbsp olive oil
1 medium yellow onion
2 stalks celery
1 medium jalapeno (seeds removed)
4 cloves garlic
3/4 lbs chicken breast
6 c chicken broth
14.5 oz diced tomatoes with chilis
1 tsp oregano
1/2 Tbsp cumin
1 medium lime (~2 Tbsp juice)
1/2 bunch cilantro (rinsed)
1 medium avocado

Dice the onion, celery, and jalapeno. Mince the garlic. Combine and cook in olive oil over medium heat for about five minutes.

Pour mixture into crock pot. Add chicken breast, chicken broth, tomatoes, oregano and cumin. Cook on low all day or high for for half.

Remove the chicken and shred with two forks. return the meat to the pot. Squeeze the lime juice into the soup. Roughly chop the cilantro, add to the pot, give it a quick stir and serve. Dice the avocado and add a few chunks to each bowl.

From Sue – Fall 2016