Skip to main content

Leftovers - Two Ways

I am a huge proponent of leftovers for several reasons.  First, I hate wasting food.  Good food is expensive, so I don't like to throw it away.  Second, they're easy, and most people don't want to cook something elaborate for every meal. You might think because I have a cooking blog that I do, but I don't.  I time things so you don't have to see that I eat egg sandwiches all the time.

These leftovers use the remnants from last weekend's chili recipe: extra black beans and diced red onion.


Barbecue Black Bean Quesadilla

You can put almost anything in a tortilla with a little cheese and call it a quesadilla.

Ingredients:
Whole wheat tortilla
Barbecue sauce
Black beans
Red Onion, diced
Shredded cheddar cheese

Quantities will vary depending on the size of your tortilla.  Mine was about 8 inches, and I used about a T. of sauce, 3 T. of black beans, 1 T. of onions, and 3 T. of cheese.


I folded the tortilla in half and popped it in the toaster oven at 450 for about 5-7 minutes until it was lightly browned and the cheese melted.  It was admittedly a little messy to eat because some of the beans fell out, so I might mash them a bit next time.  



Black Bean Bowl

The other night I walked in the house ready to gnaw off my arm if I didn't get something to eat right away.  Mind you, this was at 5:15, so I had my very own little early bird special.  In any case, this bowl came together in less than 10 minutes.

Ingredients:
olive oil
red onion
bell pepper
spices - cumin, chili powder
black beans
avocado, mango, jalapeno slices (optional for topping)

Start by heating the olive oil in a pan and cooking the onion and pepper for a couple minutes.  These were the rest of the chopped onions I had done for topping the chili, so they were already prepped.  I wasn't concerned about cooking the vegetables, just taking the bite out of them a bit. 
After a couple minutes, I added the black beans, cumin, and chili powder.  On a side note, I go through cumin at an alarming rate.  I think this brand is from the random ethnic section at the market.  Penzeys Spices are some of the best I've had.  I received an assortment as part of a wedding gift, and the ones I haven't finished are still good.  

There's no rule as to what you add into the mixture.  You could include other vegetables like tomatoes or garlic, and spices such as coriander or cayenne.  

If you're feeling ambitious, this would be great over some brown rice, but there was no way I was waiting 25 minutes for rice to cook.  

Topped with avocado, mango, and a few picked jalapeno slices.  



Comments

  1. i love black beans. we had black beans and rice with chicken last night. gonna eat some leftovers right now!

    ReplyDelete
  2. just came across your blog! it's fabulous! you have some great insight on your posts! omg i LOVE black beans :) great ideas for leftovers!

    ReplyDelete

Post a Comment

Popular posts from this blog

Lemon Garlic Baked Salmon

Happy New Year! I hope you had a wonderful holiday season, and ate all the cookies.  I'm not big on New Year's resolutions, but all the treats I've been eating for the past month have been making me feel a little sluggish.  When I saw a one day "cleanse" I thought I'd give it a try.  Loosely, it called for drinking hot lemon water first thing in the morning, a Glowing Green Smoothie for breakfast, Ginger Lemon Cayenne Detox tea and vegetables for lunch and dinner. My day went like this: First thing after my run: Hot Lemon water - This is a nice way to warm up.  I do this all the time. Breakfast: Glowing Green Smoothie - I liked it a lot.  Very refreshing and hydrating.  Wished I hadn't baked donuts the night before as they were staring me down on the kitchen counter. Lunch: Spicy Mulligatawny Soup - I'm pretty sure that's not what they meant by "salad," but I went with it. Snack: Ginger Lemon Cayenne Detox tea - Zingy and invigorat

Roasted Sweet Potato Salad

A few weeks ago we went into Boston for the day. After chasing little people up, down, and around the Children's Museum, watching Colin climb up three stories on a jungle gym and James' excitement at a room filled with golf balls, we went to Flour Bakery for lunch.  I had the Roasted Sweet Potato sandwich, and it was amazing. I just checked the menu , and it looks like they don't offer it right now, but lucky for you I made a salad that's just as good.  The original sandwich was roasted sweet potato, apple, walnut pesto, blue cheese and kale on wheat bread.  I took some liberties, changed up some ingredients, and made it into a salad. Roasted Sweet Potato Salad Romaine and Kale, shredded Olive oil Sweet potato rounds, roasted Apple, sliced Avocado Roasted tomatoes Goat cheese Balsamic Vinegar Drizzle kale and romaine with olive oil Sweet potatoes - coat slices or cubes with olive oil and roast at 425 degrees for 30 minutes. Tomatoes - toss with olive o

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole Foods.  She can't be sic