Black Bean & Corn Quesadillas and Tomato & Feta Salad with Asparagus

I almost didn’t make this menu tonight.  After a full day, we added swimming lessons and a visit to the craft store (for supplies for an upcoming birthday) just before dinner.  When we walked in the door, it was 6:10 pm.  I had two tired and hungry kids, an energetic dog, a tired mama, and a traveling husband.  The last thing I needed to do was battle dinner.  Especially with flavors that aren’t typically known as “kid food”. 

After dismissing a brief thought to serve cereal for dinner, I put the baby in the counter tower and the 5-year-old on her stool.  I gave the baby a whisk and mixing spoon (to bang on the counter) and the 5-year-old the can opener, canned beans, and canned corn.  The baby "mixed and whisked" and the 5-year-old attempted can opening while I pulled the ingredients out of the refrigerator.  


The key to a successful prep in our house is sampling.  Sampling the foods as we prepare them.  I cut the tomatoes; the baby signed “more” again and again as I handed her piece after piece.  The 5-year-old kept dipping into the container of feta.  At 6:44 pm dinner was on the table and we had a perfect girl-only dinner!  Even the baby loved the asparagus salad and quesadillas!

 

Black Bean and Corn Quesadillas

Serves 4

2 teaspoons olive oil

1/2 small yellow onion, chopped

1 (15.5 ounce) can black beans, drained and rinsed

1 (10 ounce) can whole kernel corn, drained

1 tablespoon brown sugar

1/4 cup salsa

8 (8 inch) flour tortillas

1/2 cup shredded Monterey Jack cheese

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, and salsa; mix well. Cook until heated through, about 3 minutes.

Heat a Panini pan or large nonstick skillet.  

 

Lightly grease with olive oil.  Place a tortilla in the pan.  Top with 1/4^th of the bean mixture then sprinkle evenly with cheese.  Place another tortilla on top.  If using a Panini pan, cover with lid.  Cook until golden, then flip and cook on the other side. 

Repeat with remaining ingredients. 

Tomato and Feta Salad with Asparagus

Serves 5

1/4 cup rice vinegar

2 teaspoons white sugar

1/2 teaspoon sea salt

1/4 teaspoon sesame oil

1 tablespoon olive oil

3/4 pound asparagus - cut into 1-inch pieces

1 (4 ounce) container crumbled feta

2 large tomatoes, diced

2 tablespoons chopped cilantro

In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat.  Add asparagus.  Saute for 1 minute.  Add 1/4 cup water.  Cook for an additional 2-3 minutes until crisp tender. 

Meanwhile, in a small bowl, whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil; set aside.  In a large bowl, combine the booked asparagus, feta, tomatoes, and cilantro.  Toss to combine.  Drizzle with dressing and toss.  Serve.