Black Bean Quesadillas

Simple yet satisfying, quesadillas can be filled with any of your favorite veggies and cheeses for quick and easy party appetizers or delicious wedges for brunch or lunchtime fare.

Ingredients
1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
1/2 (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1/4 cup vegetable oil

Preparation Time: 15 min.Cooking Time: 30 min.Ready In: 45 min.Servings: 12

Cooking Instructions
Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Brown-Bag Bean Burritos

Make these easy black bean and Monterey Jack burritos whenever you're craving a taste for Mexican flavors. They're great warm or cold, so you can tuck one into your lunch for a break from the ordinary.

Ingredients
1 (15 ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterey Jack cheese

Preparation Time: 10 min.Cooking Time: 10Ready In: 20 min.Servings: 8

Cooking Instructions
Rinse beans in cold water, drain well.
Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Cinnamon and Lime Chicken Fajitas

This delicious dish tosses together roasted potatoes and shredded chicken with citrus and cinnamon flavors for a family-pleasing supper.

Ingredients
2 large baking potatoes, peeled and cubed
1/4 cup canola oil, divided
4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced
12 (6 inch) corn tortillas, warmed

Preparation Time: 15 min.Cooking Time: 40 min. Servings: 6

Cooking Instructions
Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a shallow baking dish. Drizzle with about half the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
Serve the chicken and potatoes in warmed tortillas.

Mexican Pizza

These tortilla pizzas are layered with all your favorite taco toppings, including ground beef, refried beans, cheese, chilies, avocado, olives and sour cream. Cut into wedges, they also make amazing appetizers.

Ingredients
1 (16 ounce) can refried beans
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
4 (6 inch) corn tortillas
8 ounces shredded Cheddar cheese
8 tablespoons sour cream
2 roma (plum) tomatoes, chopped
2 green onion, chopped
1 (4 ounce) can diced green chilies, drained
1/2 avocado, diced
1 tablespoon black olives, sliced

Servings : 4
Preparation Time: 17 min.Cooking Time: 30 min. Servings: 4

Cooking Instructions
Heat the refried beans.
In a large skillet, brown the ground beef. Stir in the seasoning packet.
Preheat oven to 350 degrees F (175 degrees C).
Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Breakfast Burritos

These tasty tortillas, stuffed with scrambled eggs, salsa, refried beans and shredded lettuce, are wonderful warm for a morning meal or can be enjoyed cold, tucked into a lunchbox for a midday snack.

Ingredients
2 tablespoons refried beans
2 tablespoons salsa
3 eggs, beaten
1 tablespoon mayonnaise
4 (6 inch) flour tortillas
1 1/2 cups shredded lettuce

Preparation Time: 5 min. Cooking Time: 5 min. Servings: 2

Cooking Instructions
In a small bowl, mix together beans and salsa. Place a medium nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.

Easy Chicken Mole

This is a lighter version of this classic Mexican dish - as it does not require as many ingredients. Therfore it still contains the 2 absolute requirements : peanut butter and chocolate.

Servings: 6

Ingredients
2 tbsp (30 mL) olive or vegetable oil
6 to 8 boneless chicken breasts (skin-on)
salt and black pepper
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) prepared Mexican salsa – mild, medium or hot
1 cup (250 mL) chicken broth
3 tbsp (45 mL) Mexican chili powder
2 tbsp (30 mL) unsweetened cocoa powder
2 tbsp (30 mL) creamy peanut butter
cooked rice or warm tortillas

Cooking Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Sprinkle the chicken breasts with salt and pepper and place in the hot oil, in a single layer. Brown the chicken pieces, turning over once, until golden brown on both sides. Remove from pan and set aside. (If necessary, you can do the browning step in two batches.)
Pour off all but one tablespoon (15 mL) of the fat from the pan and add the onion. Cook, stirring, for 5 to 7 minutes, until softened. Add the garlic and continue cooking for another minute. Add the salsa, chicken broth, chili powder, cocoa powder and peanut butter and stir to blend.
Bring to a boil, then return the chicken breasts to the pan, snuggling them into the sauce. Lower the heat to low and cook uncovered, basting the chicken pieces occasionally with the sauce until cooked through and the sauce has thickened – 35 to 40 minutes.

Serve with steamed rice or tortillas.

Tarte au chocolat facile

Cooking & Baking : 10 mn + 25 mn
Ingredients :
- 1 baking dough (sablee or brisee)
- 1 chocolate bar for cooking (250 g)
- 10 cl of light cream
- 1 vanilla sugar bag

Instructions :
Place the dough on a cooking tin and cook it empty for about 25 min (180°C). During this time, melt the chocolate - cut in small pieces - using the Marie bath technic with the light cream and a little bit of water on very light heat. Stir well on and off. Add the vanilla sugar.

Pour this preparation on the dough, spread well evenly with a spoon. Cover with paper and put the tart in the fridge for at least 4 hours for the chocolate to be solid.

Note : for a little bit of fantasy add coconut bits, a walnut or strawberry at the middle.

Creme patissiere

Crème pâtissière - known also as pastry cream - is a delicious and rich egg custard that provides the filling for a variety of pastries. Crème pâtissière can substitute for whipping cream in cream puffs or éclairs, or it may fill the center of a cake. The traditional crème pâtissière is vanilla flavored but it can be replaced easily - just be creative!

Boil 1 litre of milk
Beat 250g of sugar (or a little bit less) + 4 eggs in a saucepan. Add 100g of flour
Add if you wish vanilla sugar, rhum etc...
Pour the milk on top of the prepartion and mix on mild fire.
The cream becomes thick. Mix well until smooth.

Tips : it can be freezed easily.