With this easy dish we originally had the black bean chili over rice for dinner one nite. Then the next day we turned it into a wrap style or quesadilla - even tastier! The chili recipe with rice made plenty with leftovers to have wraps or quesadilla's for a few lunches - a quick easy meal that turned into two recipes.
2 Tblsp. Extra Virgin Olive Oil
1 small onion, diced
3 minced garlic cloves
1/2 a celery stalk, diced
1 cup chopped butternut squash (I used frozen but fresh works too)
1/2 cup frozen corn
1 cup chopped fresh zucchini
14 oz. can diced tomatoes with juice plus 1/2 can water
14 oz. can drained and rinsed black beans
1/4 cup minced fresh cilantro
salt to taste
3/4 Tblsp. chili powder
1 tsp cumin
1/2 tsp. smoked paprika
grated extra old cheddar cheese
Heat up a pot on low medium heat with the EVOO. Add the onion, garlic, and celery, saute about 5 min. Add in the seasonings and butternut squash sauteing for 5 minutes, then pour in the tomatoes and water stirring well. Simmer for 15 min. lid off on low heat. Then add in the zucchini, corn and cilantro - taste to adjust any seasonings, lid on and simmer another 15 min. Serve over rice with grated cheddar cheese.
For the wraps/quesadillas we found these gluten free wraps (sorry for the poor picture quality!) and they are delicious.
I heated the chili and rice on low heat in a pot on the stove to reheat. Then using a cast iron frying pan on medium heat add the tortilla then turn over about 25 seconds, and cook another 25 seconds on the other side.
Place on a plate, add the black bean chili and rice, followed by grated cheddar cheese, salsa, chopped lettuce. Roll up and cut into a wrap or fold over half as a quesadilla. It is always great to have 1 recipe with leftovers to make another recipe/meal the next day especially a super easy one!