Beans, beans the musical fruit…Chorizo, Black Bean and Corn Quesadillas

I love magazines. I’ve been trying really hard to cut back since I’m doing this whole live consciencly thing with recycling and reducing the resources I use. I went and took myself off the junk mailing lists and I have stopped a lot of subscriptions.

BUT I HAVE MY WEAKNESSES!

Southern Living and Real Simple. I justify that I buy them because I read them cover to cover, several times and I keep them for a few months, so I can reference back to neat projects and recipies.

In the 2007 recipe edition of Southern Living, I’ve found several tasty treats. The Chorizo Black Bean Quesadilla is one of them.

The *big* secret here is the cilantro pesto.

Chorizo, Black Bean and Corn Quesadillas

4 chorizo sausage links

1 can drained black beans

1/2 cup frozen whole kernal corn

1/2 t ground cumin

1/3 cup cilantro pesto

6 flour tortillas

8 oz shredded cheese

• Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook stirring occasionally. 3 to 4 minutes or until thoroughly heated.
• Spread cilantro pesto evenly on each tortilla; sprinkle with cheese. Sppon chorizo mixture on half of each tortilla and whip skillet clean.
• Cook, tortillas side down in lightly greased skillet over  medium high heat 1 minute or until lightly browned. Fold tortilla in half. Repeat with remaining tortillas.

Cilantro Pesto

3 bunches fresh cilantro, stems removed

1 1/2 T fresh lime juice

2 T olive oil

1/2 t salt

2 T water

• Process all ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerator up to one week.