Years ago my friend Christie changed my world when she introduced me to chili paste. I know what you’re thinking – and you’re right – but Christie knows there are like a gazillion other reasons I’m grateful for her, too, and chili paste isn’t the number one reason. Number three, but definitely not number one. If you don’t have this staple ingredient in your fridge, do everyone in your home a favor and buy a jar. It will last you forever so I promise the investment will give you a return and more. It’s potent.
Now about what’s for supper. If you’re like me this is a question that gets asked all the time. Mostly by me. And no matter how many times I answer it, I have to come up with a new answer next time. “Didn’t I just feed you yesterday?” doesn’t seem to suffice. Don’t fret. If you’ve got an onion and a can of beans, we’re in business.
Grab These Items
- 1 small to medium onion, chopped
- 2-3 cloves garlic, minced
- chili paste
- frozen corn
- 1 can black beans, rinsed & drained
This is so easy, you’re going to wonder why you didn’t already think of this yourself. Or maybe you did and I should be asking you to tell me what to fix next.
Saute your onion and garlic for a couple of minutes until the aroma is wafting through the kitchen, and you imagine yourself grabbing a wooden spoon just so you can eat the smell. Okay, that might just be me. Moving on. Grab your heat (aka chili paste) and add a little bit. I can’t tell you how much because this is entirely and always up to you. I added a teaspoon and could taste it, but it didn’t bother me. I know, that’s not very helpful. Just proceed with caution. You can always adjust up for heat later, but never down.
Stir this mixture around and then add some frozen corn. I just eyeballed it. Not helpful, I know. Don’t add more than the quantity of the beans. How’s that? Once the corn is no longer frozen, add the beans, and stir that around for about a minute, then remove the skillet from the burner. Grab a potato masher and have at it. Look, it’s not pretty either way, and mashing it will make it easier to spread on the tortilla.
You guessed it, grab your tortilla and spread the mixture over half of it, add some cheese if you like, and fold over the other half. Toss it in a skillet with a teeny tiny bit of oil in the bottom, and warm it through just enough to melt the cheese and brown the outsides of the tortilla, and you’ve now got yourself a dang quesadilla. You’re welcome to put whatever toppings you like on your quesadilla, but I’m beginning to think I’m making up meals as an excuse to have yet another vehicle for consuming my guacamole. Have you made it yet?
And, I admit that I was preoccupied with Napoleon Dynamite movie quotes all morning so answering the supper question was a cinch.