Meatless Monday - Chorizo Corn Quesadillas and Mexican Black Beans

Quesadillas with Soy Chorizo, Roasted Corn, and Queso Fresco

1/2 package (about 6 oz.) soy chorizo (I used Trader Joe's brand, which is very 

crumbly but works well in this application. Yves and LiteLife also offer good soy chorizos)

Frozen or fresh roasted corn - or regular corn if roasted is unavailable (seasoned with chipotle-lime butter, if you have it)

1/2-1 tbs. chipotle-lime butter (optional)

2 tbs. fresh chopped cilantro

2 tbs. grated Cotija cheese (this is  like a Mexican Parmesan)*

About 1/4 cup shredded Mexican Blend cheese (I used Horizon's organic)

About 1/4 cup crumbled Queso Fresco*

4 small-medium sized whole wheat tortillas

1 tbs. olive oil + a drizzle for heating each tortilla

Avocado, crema or sour cream, and your favorite salsa (optional for garnish) 

*For those in the Northeast, Shop Rite supermarkets usually carry a variety of Mexican cheeses

Heat 1 tbs. olive oil in a skillet over medium heat. Add the soy chorizo and cook, stirring occasionally, for 1-2 minutes. Trader Joe's brand soy chorizo is very flavorful and shouldn't require any extra seasoning, but if you use a different brand you may want to add salt, pepper, onion powder and/or garlic powder to taste.  Add the corn and the chipotle-lime butter. Cook until mixture is heated through, then sprinkle in Cotija cheese and 1 tbs. of the cilantro. Stir, then set aside. (This can be made ahead)

In another pan, heat a drizzle of oil over low heat. Fry the tortilla on one side until it just barely turns brown, then flip it over and sprinkle on an even layer of Mexican Blend. When it starts to melt, add a bit of the soy chorizo/corn mixture (not too much or the tortilla won't fold over), followed by a sprinkle of Queso Fresco. Make sure you keep an eye on the heat, as the tortilla will burn if the pan is too hot. The Queso Fresco won't melt fully like most cheeses, but when it begins to soften, add a dash of fresh chopped cilantro and fold the tortilla in half. Serve with avocado, crema/sour cream, and salsa. (I love either fresh homemade salsa, or Frontera Grill roasted tomato salsa. *the roasted tomatillo salsa from the previous weeks posting would be delicious as well)

Varation: Filling can be layered with corn tortillas for a Mexican Casserole, or used in soft or hard tacos.

Chipotle-Lime Black Beans

1 can organic black beans, drained( I used Goya organic black beans, no extra salt needed for me)

Salt to taste (the amount of salt you'll need depends on the brand of black beans you use)

1/2 tsp. cumin

1/4 tsp. chipotle chili flakes or chipotle chili sauce (or to taste)

1 small onion, diced

2 cloves garlic, minced

Juice of one lime (or to taste)

1 tbs. olive oil

1-2 tbs. fresh chopped cilantro

Sprinkle of oregano (optional)

Crumbled Queso Fresco or Cotija for topping (optional)

Add olive oil to a pot or saucepan over medium heat. Saute onions until they begin to soften, then add garlic. Cook for about a minute - don't let the garlic burn. Add the beans and seasonings (reserving half of the cilantro) and simmer on low until heated through, about 3-4 minutes. Add remaining cilantro and cheeses (optional) before serving.

This meal pairs well with Mission Street Blond Ale or any summery beer.