- cook white beans and corn
- Prepare dressing for salsa and inside of quasadillas (many ingredients repeat so do it together)
- Make quasadillas
- Finish salsa
Corn white bean salsa
If you do not have limes use rice wine vinegar! ! If you don’t like cilantro you can leave it out or replace it with fresh mint. I love Mexican food and this is an easy go to side dish for any Mexican meat or dairy meal!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 bag frozen white beans
- 1 bag frozen corn
- 2 cloves garlic peeled and zested
- 1/2 poblano pepper diced, seed removed for less heat
- 1 cup fresh cilantro finely chopped
- 1 cup fresh basil stems removed, finely chopped
- 1 avocado chopped
- 2 juiced limes or 1/4 cup of rice wine vinegar
- 1/8 cup extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 1/2 teaspoon garam masala spice blend
Directions:
- In a medium sized bowl add all the ingredients (except the frozen corn and white beans) and mix well.
- Prepare a large pot with water and salt on high heat and bring to a boil. Add the corn and white beans (don't defrost) together and let cook for 4 minutes.
- Drain and Place in the bowl. Mix well. Serve hot or cold.
Notes & Tips:
You can use canned beans and corn here, it is just cheaper and healthier to use frozen (and takes 4 more minutes).
Cheesy quesadilla
Feel free to play around with this dish! Use any shredded cheese you like, put in thinly sliced tomatoes, peppers, olives...Have fun with it!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 8 large whole wheat tortilla wraps
- 4 cups Gouda cheese shredded
- 1/2 poblano pepper finely chopped, seeds removed for less heat
- 1 cup fresh basil stems removed, chopped
- 6 scallions chopped
- 1 teaspoon salt pink Himalayan
Directions:
- In a medium sized bowl, add the cheese, pepper, fresh herbs, scallions and salt and mix well.
- Prepare a frying pan on high heat and get hot. Add one wrap and 1 cup of the cheese mixture evenly over the whole thing. Place another wrap on top and press down.
- Let cook for 3-4 minutes until bottom is golden, and then using a spatula, turn it over and let cook for 3 more minutes. Cut into quarters and serve hot.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you keep the salsa parve, you can add it to a chicken soup, on top of chicken or fish
