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Corn & bean filling
for quesadillas, enchiladas, probably ok for tamales too

This started out as something to use up some odds and ends in my fridge, but was tasty enough that I kept the recipe. 

About 1 C cooked beans
I have used fresh limas (about 1# before shelling), frozen limas, or a half cup of dried black beans, soaked & simmered in the stock with some bay leaves & epazote; canned beans would probably also be fine

1 C stock--chicken or vegetable stock work fine

1 small onion, chopped finely
1 t olive oil

1/2 chipotle chile, seeded, soaked in hot water, chopped
1 t cumin powder
1 t sweet paprika

3 C kernels of corn, cut from about 4 ears
1/2 t salt
1 C sweet, ripe pepper, chopped

1/2C fresh cheese, like cottage cheese, or better yet, a nice mild goat cheese

Saute the onion in the olive oil.  When it is is translucent, add the pepper, cumin, and paprika and saute a little more. 

Add the bean and stock and simmer a few minutes.

Stir in the corn, salt, and peppers, and simmmer a couple of minutes more to cook the corn.  Stir in the cheese, simmer a bit to warm through (and break up the cheese if needed), and adjust seasonings to taste.

Slap between tortillas for quesadillas, roll up, sacue, & bake for enchiladas, or just scoop up with tortillas or tortilla chips.

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