Black Bean Mushroom Quesadillas with Mango Salsa

Quesadillas:
2 Tbsp olive oil
1 small diced onion
2 c chopped mushrooms
1 Tbsp minced garlic
1-3 jalapenos, seeded, chopped
1 (14 1/2 oz) can black beans, drained and rinsed
1 tsp chipotle powder or chipotle in adobo, or to taste
ground cumin to taste
salt and pepper to taste
3 Tbsp chopped fresh cilantro
6 tortillas
1 c shredded cheddar cheese

Mango Salsa:
1 pineapple, peeled, sliced into 1/2" thick rings
1 ripe mango, peeled and chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1-3 jalapenos, seeded and chopped
3 Tbsp chopped fresh cilantro

Quesadillas:
Heat oil in a large skillet over medium heat. Saute onion and mushrooms for 5 minutes or until onion softens. Add garlic and jalapenos; saute 1 minute more. Add beans, chipotle, cumin, salt and pepper; reduce heat to low. Cook, stirring, til heated through. Add cilnatro and adjust seasonings to taste.

Place 1 tortilla on a flat surface and spoon about 1/3 c of the filling onto half of the tortilla. Sprinkle with about 2 Tbsp cheese. Fold in half; set aside. Repeat until filling is used.

Grease a skillet and heat. Heat quesadillas until browned on both sides (about 3 minutes per side). Top generously with mango salsa.

Salsa:
Grill or broil pineapple rings until light brown on both sides. Chop into cubes and mix with remaining ingredients. Refrigerate overnight for best flavor.

NOTES
From Vegetarian Times.
Haven't tried the mango salsa, but I have made a version of the quesadillas and they're very good.

Tortilla Soup

4 corn tortillas
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges

Cut tortillas into strips and bake at about 350 degrees until they are crispy.

Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.

In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.

Slice pork thinly; add to soup and cook through.

Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.

NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.

Mushroom Enchiladas

1 tsp corn oil
1 Tbsp butter
1/2 cup minced onion
2 cloves garlic, minced
1-2 chiles serranos, finely chopped
2 lbs mushrooms, quartered
2 Tbsp chopped cilantro
pinch of salt
tortillas
salsa verde cocida (just any green salsa)
1 cup shredded monterey jack or cheddar cheese

Heat oil and butter in frying pan over medium heat. Add onion, garlic, and chiles; saute 3-5 min. Add mushrooms; cover and cook 8-10 minutes over low heat, stirring occasionally. Remove lid, increase heat to medium, and cook uncovered 20 minutes until most of the moisture in the pan has evaporated. Add cilantro and mix well; heat 1 minute. Season with salt and remove from heat.

Preheat oven to 375 degrees. Roll tortillas into enchiladas with 1/4 cup mushroom mix. Bake for 10 minutes. Warm salsa verde. Cover enchiladas with sauce; sprinkle with cheese. Place under broiler 1-2 minutes and serve!

NOTES
From Jessica.
Really yummy. Have also done this with half mushrooms, half black beans.

Taco Soup

1 lb lean ground beef
1 onion, chopped
3 (15 1/2 oz) cans mild chili beans, undrained
1 (14 1/2 oz) can whole tomatoes, undrained
1 (14 1/2 oz) can corn, undrained
1 (8 oz) can tomato sauce
1 ( 1/4 oz) pkg taco seasoning
1 1/2 c water
1 1/2 c shredded Cheddar cheese

Brown beef with onions in large saucepan; drain. Add all remaining ingredients except for cheese; stir, breaking up tomatoes. Bring to a boil. SImmer on medium-low heat 5 minutes, stirring occasionally.

Serve topped with cheese.

NOTES
From Kraft.
Untried.