Sides – Page 8 – Kacey Tess

Black Bean Quesadillas

What you need:

1 TBLS Olive oil
1/2 white onion chopped
2 Ears of corn cooked and cut off cob or 1 can of corn drained
1 can of black beans drained and rinsed
1 TBLS honey (optional)
1/2 cup of fresh salsa (if you need a salsa recipe I have previously posted a great one)
Red pepper flakes to taste
Chili pepper to taste
Sea salt to taste
1 package of 8′ tortillas (I used blue corn tortillas)
1 Package of pepper jack cheese
Butter (to grease pan)

What you do:
In a large skillet heat olive oil over medium heat and add chopped onion
Cook onions a few minutes until softened then add corn and black beans
Stir well then add honey, if desired, pepper flakes, chili powder and fresh salsa
Cook until the mixture is heated through then set aside

In a different large skillet melt the butter to grease the pan then lay one tortilla down
Sprinkle with cheese( you can do as little or as much as you like)
Add black bean mixture
Cover with another tortilla
Flip quesadilla over and cook other side
Top with additional fresh salsa

Enjoy!!

You could also wrap the filling and cheese in the tortilla and bake in the oven if a burrito is preferred.

Fresh Guacamole

What you need:
2 large haas avocados
1 lime
1 vine ripened tomato
1/4 yellow sweet onion
2 TBLS cilantro chopped finely
Splash of rice wine vinegar
1 TSP Sea salt (may need more, add to taste)
1 TSP Ground pepper
1 TSP Garlic salt

What you do:
Mix all ingredients together

Enjoy!!

Summer Pasta Salad

What you need:
Pasta shells (or bowties) 2 cups
1/2 bunch of asparagus trimmed
1 yellow pepper chopped into small pieces
1/2 package of cherry or grape tomatoes
1/2 package of fresh dill or 1 TBLS of dried dill
10 fresh mint leaves (optional)
1/2 lemon (juice)
1 TSP sea salt
1 TSP black pepper

What you do:
Boil water and cook pasta according to directions on box
Drain pasta and rinse will cool water
Sautee the pepper and asparagus over medium heat with 1 TBLS olive oil until tender (try not to overcook)
In a large bowl combine pasta and veggies in 1 TBLS olive oil

Add cherry tomatoes, dill, salt, pepper, dill, mint and lemon
Toss everything well
Chill in fridge until cold

Enjoy!!

Fresh Salsa

What you’ll need:
1/2 large white onion chopped
4 large vine ripened tomatoes chopped
1 large ripe avocado chopped
1/2 bunch of cilantro (you can use less or more to taste)
1 lemon (juice)

1 jalapeno

1 lime (juice)

Splash of rice wine vinegar
2 TSP sea salt (adjust to taste)

What to do:
Combine all ingredients
You can use a food processor or chop all ingredients well and mix
Keep for up to one week in the fridge

Enjoy!!

Greek salad with roasted chickpeas

What you’ll need:
1 head of romaine lettuce
1/2 red onion cut into thin slices
large green olives
1 large avocado cubed
1 cucumber chopped
1 can chickpeas, drained and rinsed
Olive oil
Sea salt

What to do:
Preheat oven to 425 degrees
Line a baking sheet and spread the chickpeas out evenly (for added flavor you can soak the chick peas in white vinegar for an hour before you lay them on the baking sheet)
Lightly coat the chickpeas with olive oil
Sprinkle sea salt on the chickpeas
Bake for 40 minutes until golden brown
Set aside

Wash and tear romaine lettuce into small pieces
Place in a large mixing bowl
Add olives, cucumbers, onions, avocado and chickpeas
Add your favorite greek or balsamic vinaigrette dressing
(The recipe for the dressing I use is below)
Mix thoroughly and enjoy!

If you are wanting to add more protein to this meal grilled or baked salmon would be a great addition on top of this salad.

Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1/2 cup red wine vinegar
3/4 cup olive oil
Juice from 1/2 of a lemon
1 tsp sea salt
1 black pepper
Place all ingredients in jar with a screw top lid and shake until combined.