Black Beans And Corn... How Do I Love Thee? Let Me Count Three Ways!

I'm taking black beans and corn
and going in three different directions.

 
I started out with a cup of dried black beans
and a can of corn and made three meals out of it.


#1  My homemade seasoned tortilla chips
 in a Nacho Nest chock full of stuff.

#2  My black bean and corn and avocado salad
with lime/cumin/chili dressing.

#3  My corn/bean tortilla pie.

For the basic corn/black bean mixture:

One can of drained corn.

One cup of dried black beans, cooked.

No need to soak beans over night.

I never do.

Simply rinse the beans off,

bring water to a boil over high heat,

add beans,

reduce to simmer.

Simmer 20-25 minutes.

Drain and rinse beans.

Refresh water.

Return to pot and cook about 15-20 minutes longer,

until al dente. 

 The reason for refreshing the water,

according to Julia Child,

is to minimize "intestinal motility."

#1
Seasoned tortilla chips
and BEEF!

First, I made homemade seasoned tortilla wedges.

Take about 8-10 flour tacos.

You could use flour tortillas.

The only difference is the tortillas are bigger.

Cut into wedges.

Put 2 TB olive oil and 4 TB butter on a baking sheet.

Place in oven and turn to 300°.

When butter melts,

swirl it around in the oil.

Coat each wedge in the mixture - both sides.

Sprinkle a little cumin, cayenne pepper, and saffron over top.

Bake until crisp.
20 - 25 minutes.

I topped the chips with ground beef seasoned with

cumin, oregano, cayenne, Kosher salt, and freshly ground pepper.

Then I added sliced black olives, chopped onions, and minced jalapeno.

 
 Add some of the black beans and corn
and top with grated cheddar and Monterey Jack cheese.

Run under the broiler until cheese is nice and golden and bubbly.

Now, on to #2.
My black bean salad.

Picture of Beau.

Grab an avocado, red pepper,
red onion, and some limes.

Now I have the fixin's for a Black Bean Salad:

  Black Bean Salad

3/4 cup black beans

3/4 cup corn

1/3 cup chopped red onion

1/4 cup chopped red pepper

1 avocado, diced
juice of two limes

1 tomato, peeled, seeded, juiced, and diced

1-2 TB chopped cilantro, to taste

1-2 TB minced jalapeno, to taste

Kosher salt and freshly ground pepper, to taste

When you dice the avocado,
keep the pieces in the lime juice to keep from browning.
Season diced tomato with salt and pepper.
Mix all ingredients.
Pour dressing over and toss to coat.

Dressing

1/4 cup lime juice

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp Kosher salt

1 TB extra virgin olive oil

Whisk all ingredients.
Pour over black bean salad and toss.

Peel, seed, juice, dice, and season tomato.

Minced jalapeno.

Serve with homemade tortilla chips.

Light, bright, fresh flavors.

It's Spring!

On to #3.

My corn/bean tortilla pie.

I've made this so many times.

I'm just making a subdued version tonight.

Just to use up the black beans and corn.

This one's only 4 layers.

Usually I do 8-9  layers and use the whole can of corn
and 1 cup of dried black beans, cooked.

Corn/Black Bean Tortilla Pie

some corn

some black beans

some chopped red onion

some sliced black olives

some minced jalapeno

some flour tortillas

some grated Monterey Jack cheese

some grated Cheddar cheese

some melted unsalted butter

some sprinklings of cumin and cayenne powder

some fresh cilantro clippings

Mix whatever you have of corn, black beans, onions, olives, and jalapeno. 

Place a tortilla on your baking dish.

Give it a sprinkling of cheese, then the corn bean mixture, then some more cheese.

Top with another tortilla.

Repeat until you run out of stuff.

Brush top tortilla with melted butter and sprinkle on identifying objects in the torte.

Things like corn, black beans, jalapeno, and lots of cheese on top.
Sprinkle cumin and cayenne powder over top.
Bake in a 350° oven for about 40-45 minutes.