Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
Arrange 2 tortillas on a sheet pan. Top with cheese, cooked veggies mixture, and another layer of cheese. Cover with remaining tortillas.
Bake for 10 minutes or until tortillas are crisp and the cheese is melted.
While baking, make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
Place quesadillas on a cutting board. Cut into wedges. Enjoy with sour cream cilantro sauce!
Bring stock, saffron and sprigs of thyme to a simmer in a medium size pot. Keep at a simmer until ready to use.
Heat oil in a large flat bottom skillet over medium high heat. Quickly sear both sides of the vegetable: 2 minutes per side for the yellow squash and zucchini; 4 minutes per side for the eggplant. Set aside.
In the same skillet add chorizo, onion and bell pepper. Cook until the onions are translucent and starting to brown.
Add tomato paste, garlic, paprika and cayenne and continue to cook for 5 minutes, stirring constantly.
Add rice to skillet, continuing to stir, toasting the rice for 2 minutes. Add the orange zest, juice, saffron and chicken stock.
When the liquid boils, reduce heat to low. Stir the rice mixture frequently for 5 minutes. Stop stirring and allow rice to cook for 20 minutes. DO NOT STIR.
After 20 minutes, nestle the seared vegetables into the paella, cover the skillet and turn off the heat. Allow to rest for 15 minutes.
Garnish with parsley and serve immediately. Enjoy!
Cut the ends off each zucchini and cut them in half lengthways. Then, cut them into strips and then into 1” chunks.
Peel the eggplant, and then cut it the same way as you did the zucchini.
Cut the ends off the pepper and remove the seeds. Cut into thin strips.
Cut the tomatoes in half, remove seeds, and cut into quarters.
Peel and smash the garlic.
Peel the onions and chop them finely.
The Ratatouille
Turn burner onto low.
Measure and add the oil to a large saucepan; allow oil to heat up.
Add onions into the large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft and lightly browned.
Measure and add the tomato paste to the onions, stir together.
Measure and add the vegetables, garlic, seasoning, herbs (except basil), salt and pepper to the onions in the pan. Stir everything well.
Turn heat up to medium. Cook the ratatouille (stirring occasionally) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
Put a lid onto the pan. Lift the lid and stir it every now and then. Cook the ratatouille for 20 minutes, then remove the lid and cook it for 5 minutes
Remove from heat and stir in the basil.
Serve into shallow bowls and garnish with basil. Enjoy!
