Something to do with your cooked beans

(Another unrelated photo from the Alaska trip. This is Reid Falls in Skagway, named after the hero that shot the gangster Soapy Smith. Can you tell I love waterfalls?)

In my parent's family, the traditional Sunday night dinner is cheese tortillas. Here's the recipe:

Sprinkle shredded cheddar cheese on tortillas. Optionally add ground hamburger. Broil in the oven or microwave until the cheese is melted. Eat with Heinz chili sauce.

It's quick and simple and something they've done all of my life. When we were kids, Sunday's beverage was always orange juice with 7-up. I can remember getting quite scientific with Reed and Katie to make sure everyone had e-x-a-c-t-l-y the same 7-up.

In the last few years, my family has branched out to add another recipe to the mix. This recipe came from Uncle Mike, who found it in Cook's Illustrated. I am quite the fan of the new recipe.

Let me just say, because this is from Cook's Illustrated, the recipe is very detailed and specific. Don't let that stop you from trying it; the recipe is very forgiving. You shouldn't feel that you have to follow each step to the
letter.

Also, it may seem like a lot of steps, but it goes pretty quickly. The recipe is very easy to scale, and the prepared ingredients freeze well. The last time I made a batch of the mix, I think I trippled it, and then divided it into individual portions and froze the rest. It was then easy to have an almost-ready meal to grab out of the freezer. The only problem is these are just so good that the mix didn't last long, and now I need to make another batch.

Mike's Quesadillas, or Corn and Black Bean Quesadillas

1/3 cup frozen corn kernals
2 teaspoons vegetable oil
1/3 cup minced red onion
1 teaspoon minced garlic
(optional: 1/2 to 1 teaspoon cumin)
1/2 teaspoon chili powder
1/3 cup black beans, canned or cooked
2 teaspoons lime juice
kosher salt
2 plain flour tortillas, 8-inch
2/3 cup pepper jack cheese, Monterey Jack cheese, or cheddar

Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, about 3 to 5 minutes; transfer corn to medium bowl. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally until softened, about 3 minutes. Add garlic and chili powder (and optionally cumin) and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice and season with salt to taste.

Wipe out skillet with paper towels and return to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling the first quesadilla. Sprinkle 1/3 cup cheese and half the corn and bean mixture over half the tortilla, leaving 1/2-inch boarder around the edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

Place both quesadillas in skillet, oiled side down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surface with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 mintues longer. Transfer quesadillas to cutting board; cool about 3 minutes, half each quesadilla and serve.

Enjoy!