Beans

INGREDIENTS 1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil INSTRUCTIONS In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans. YIELD 2.5 cups ...

INGREDIENTS Quesadillas 1 tablespoon olive oil 1 1/2 teaspoons bottled minced garlic 2 cups chopped plum tomatoes 1/2 cup chopped fresh cilantro 1 (15-ounce) can black beans, drained and rinsed 4 (8-inch) flour tortillas Cooking spray 3/4 cup (3 ounces) shredded Mexican blend cheese Salsa 1 cup frozen whole-kernel corn 1/2 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon bottled minced garlic 1 red bell pepper, chopped INSTRUCTIONS To prepare the quesadillas, preheat the broiler. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges. To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas. YIELD 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa) ...