Quesadilla with Mangos, black beans and swiss chard

While searching for recipes this week I tried to find some that would be easy and fast.  I have Audrey's choir concert tonight, work on Tuesday and Wednesday, Audrey's drama play on Thursday then work again Friday.  SO, I need quick and easy.  This recipe is a dressed up quesadilla.  Who doesn't like a quesadilla right?!  This took a little longer than I anticipated to make because of the prep and cooking of the chard but it was well worth it.  I would make the chard in the morning next time and have it ready for dinner time.

For the quesadilla:
8 tortillas small or medium (small is easier to flip)
3 cups swiss chard chopped
1 garlic clove chopped
2 mangoes cubed
1 jalapeno chopped
3 green onions sliced
1 can black beans, rinsed and drained
cheddar cheese or any favorite cheese
1 lime
kosher salt
pepper

For the garnish:
cilantro
tomatillo salsa store bought
avocado

Take chard off of the stems, rinse, dry, chop and set aside.  Drain and rinse the beans and set aside.  Cube the mangoes, chop the jalapeno, green onions, and garlic.  Set aside.  Saute the chard in a little oil, add the chopped garlic, salt and pepper and a few squeezes of lime juice. Cook 3-4 minutes until wilted.  Set aside. 
Toss the mango cubes with a little lime juice and a sprinkle of salt.  Assemble the quesadilla with cheese, chard, beans, jalapeno, green onions and mango.  Grill on both sides until cheese is melted and it looks brown and delicious.  Top with Avocado, cilantro and serve with the tomatillo salsa.  Ole!

Recipe adapted from loveandlemons.com

Coconut rice, black beans, fried plantains, mango salsa and avocado

Meatless Mondays

We try to go meatless a few days a week.  One of Wills favorite things is coconut rice. This is a great dish for kids too.  They love the mango's, rice and beans. To add some heat for the adults there is the mango salsa.  Plantains are kind of like a starchy banana and not as sweet.  Try to find a ripe plantain if you can.  The coconut rice reheats really well and the salsa can be made a day ahead so this dinner can be thrown together in 15 minutes if those elements are done ahead of time.

Serves 4

Rice

2 cups Basmati Rice

1 13oz can coconut milk
2 3/4 cups water

Salsa

1 ripe mango, cubed
1 to 2 jalapeno or Serrano pepper seeded and roughly chopped
1 clove garlic, thinly sliced
1/3 cup finely diced red onion
1 handful cilantro
1/2 teaspoon Kosher salt

For the Dish

2 TBSP  vegetable oil
2 ripe plantains, peeled and sliced into 1/4″ thick coins
Kosher salt
2 cups cooked black beans, heated, seasoned with salt (or if you like, with garlic, onions, etc. to your taste)
2 ripe avocado, sliced
1 ripe mango, cubed (get 2 mangos if you really like mango)
1 handful cilantro
flaky sea salt
1 lime cut into quarters

First make the rice:  Either in a rice cooker or using your stove top method add the 2 cups of rice, 1 can coconut milk and 2 3/4 cups water.  Cook the rice.

Make the salsa.  In a food processor add the mango, jalapeno, garlic, red onion, cilantro and kosher salt.  Pulse for about 10 seconds.  You want it to have a somewhat chunky texture.  Taste it and add salt and pepper if you think it needs it.

Put the dish together.  Peel the plantain.  Score the outside of the peel with a paring knife to make peeling the plantain easier.  Slice into 1/4 inch coins.

Heat oil in a large skillet over medium heat.  When the oil is shimmering add the plantains in a single layer.  Fry for about 3 minutes until they are brown then flip and fry for another 2 minutes they should be brown and tender.  Sprinkle with kosher salt.

Slice the the avocado and cube one mango and set aside.  Cut lime into quarters and tear cilantro from stems and set aside.  

Divide the rice into 4 bowls and top with beans, salsa, mango, avocado, cilantro and plantains.  Squeeze lime quarters over the finished plate as desired. Delish!!

Recipe adapted from Herbivoracious.com