Let us tell you a story...
A while back, JS sauteed some canned black beans and canned corn together. After a quick taste, she decided that eating it as is was not to be.
I like black beans and somehow have this idea in my head that I can make a pretty mean dish of black beans.
However, reality does not seem to want to cooperate with me and I end up with a bland-tasting black bean dish. I thought it was a simple open-and-dump operation: Open can, dump into a pan. It wasn't as simple as that. I tasted the beans and they weren't all they could be.
So if someone wants to tell me what to do with canned beans, I'm all ears.
Pardon the pun, but the blandness of the beans by themselves was what led me to add a can of corn niblets to the pan. But alas! What a mistake, because the corn niblets also tasted nothing like corn, at least the corn on the cob I want.
My vision of great black beans, something creamy and black-beany-rich, was turning into a disaster.
We happened to have these sprouted grain tortillas in the freezer and decided to make quesadillas.
You know, these sprouted grain tortillas can also be quite bland and taste like cardboard.
We have three not-so-good ingredients and left in their present condition, they were doomed to remain untouched and head straight into the garbage.
How to remedy this situation?
I think at this point we decided to go for broke.
It was time for a let's-clean-out-the-fridge-and-finish-up-some-of-these-things dish.
We'll just have to see whether we end up with something edible or not.
On the tortillas went the black beans and corn, leftover cumin cauliflower slaw, bocconcini (from making our "Caprese" twist on ravioli) and our salsa verde. S&p too, of course.
Surprise, surprise, the gamble worked. These "leftover" quesadillas turned out well!
In fact, the quesadillas got better and better the more you ate them.
They had a slight crunch from the cauliflower slaw, a cumin burst of flavour highlighted by the black beans and the corn, some tang from the dressing of the slaw and the salsa verde, creamy rich-black-beany flavour boosted by the gooey cheese and the earthy sprouted grain tortillas.
It was like every ingredient pitched in to support each other, working as a team.