Easy Taco Salad

serves 6

• 12 6" corn tortillas
• 2 - 3 tsp olive oil
• sea salt
• 3 cups prepared chili beans
• 4 - 6 cups chopped lettuce
• a handful of fresh cilantro leaves, chopped (optional)
• 1 1/2 - 2 cups (6-8 oz) shredded cheddar cheese (or other cheese you enjoy on your tacos)
• 1 1/2 c prepared salsa

Suggested various toppings:

• chopped red or green onions
• chopped green or red bell peppers
• chopped tomatoes
• chopped avocado
• sour cream

Preheat oven to 350F.

Using a pastry brush, lightly paint the oil on both sides of each tortilla.  Stack the tortillas and cut them through into 8 wedges (you should have 96 wedges).  Layer them on baking sheets, allowing at least 1/2 inch between each chip.  Sprinkle with sea salt and bake for about 8-10 minutes (depending on the kind of tortillas you are using).  When they are golden, but before the edges turn brown, remove them from the sheets and allow to cool.  (Note - depending on how many baking sheets you use, you may need to do a few batches.  If you use more than one rack in the oven, be sure to turn the trays or swap them from top to bottom to ensure even browning.)

Meanwhile, warm the chili beans in a pot on the stove. If you would like to add cooked beef or chicken, stir it in with the chili beans and adjust the flavors to your liking.

Divide the chips evenly among the plates.  Top each plate with 1/2 c of the warm chili bean mixture, a good handful of chopped lettuce (and cilantro if using),  and some shredded cheese.  Drizzle about 1/4 c of the salsa over each salad.  Top with which ever toppings appeal to you.

Vegetable Quesadillas

Vegetable Quesadillas

• 1 Tbs olive oil
• 1 red bell pepper, sliced 1/4" thick
• 1 green bell pepper, sliced 1/4" thick
• 1 onion, sliced 1/4" thick
• 1 clove garlic, minced
• 1 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 15-16 oz can refried beans
• 1/4 c salsa
• 6-8 oz shredded cheese (I used PepperJack, but Cheddar or Monterey Jack would be great)
• 10 8" whole wheat tortillas

Heat oil in a 12" skillet over medium/high heat.  Saute peppers, onion, and garlic until crisp, but a little golden, about 5-6 min.  Turn the heat to low, stir in cumin, chili powder, salt and pepper, cover and let cook another   8-10 min, or until tender, but not mushy.

Meanwhile, combine the beans and salsa.  Divide the mixture evenly between the tortillas, spreading it only on half of each tortilla (we will be folding them).  Divide the vegetable mixture between the bean covered tortillas, and then do the same with the shredded cheese.  Fold in half.

In a small amount of olive oil (I used a pastry brush to spread it around), fry each quesadilla until golden, flipping to do the other side.  If you use the same skillet,  you should be able to fit two in at a time.  I used a griddle, and was able to fit 5 on at a time, which was nice.

Cut each tortilla into 3 wedges and serve with salsa for dipping and sour cream or guacamole for smearing.

Original Vegetable Quesadilla Blog Post