Move over Enchilada-ville and Taco Hut, a new restaurant is in town…your kitchen. That’s right you can make extremely cheap Mexican food that is satisfyingly easy to create. This penny stretcher gives you 4 servings of bistro caliber lunch fare. What do you need?
- 1 can black beans
- 1 can corn
- 1 red onion
- 4 soft tortillas
- green onion or cilantro for garnish (optional)
- shredded cheese
- cayenne pepper
Sound like its too simple to be mouthwateringly awesome? You’re wrong. The simple melding of these flavors not only satisfies your Mexican craving, but also satisfies your hunger–black beans are high in protein. If I didn’t get you at cheap, lets move on to low-mess.
- Cut up your onion and sautee in frying pan until they are translucent in color
- Drain beans and corn and add to pan
- Toast tortilla shells in a warm pan sprayed with cooking oil. It should get a crispy finish and have brown spots. Take care not to burn (trust me!). Note: If you want to use only one frying pan, toast your tortilla shells before you make the filling, then make the black bean mixture in the same pan.
- Add cumin and cayenne to taste (watch out, a little cayenne goes a long way)
- Cook mixture on medium heat until the beans start to split
- Place a toasted tortilla shell on your plate and add mixture, cheese and green garnish on top
- Add another toasted tortilla on top of that and cut into triangular pieces.
If your tortillas are big enough, one quesadilla should feed two people. Check out our lunch:
You can’t capture the tastiness of this meal without smell and taste-o-vision. From start to finish I clocked a record 12 minutes cooking time on the second time around. Everyone has a can of beans and corn laying around, and without meat this meal really skimps on cost but not on flavor.
Mies says: Pair your leftover filling with some chips for a sassy and satisfying salsa.