Giving up meat doesn’t mean you have to give up flavor or a filling meal. But before you go all cold turkey and give up being a carnivore forever, you might want to consider adopting the idea of Meatless Monday. To get you started, we’ve put together a quick, delicious meal of Southwest Chipotle Black Bean Quesadillas and Spicy Shrimp Skewers.
Think of Meatless Monday as a chance to let other foods have their moment to make you happy. Incorporating vegetables, spices, and seafood into a dish can deliver a delicious pop of flavor and full-belly satisfaction with a kaleidoscope of color on the plate. Without a steak at the center of dinner, you’ll have to get more creative and that will pay dividends for your entire week of meal planning. And don’t worry; you still have six other days to continue a long-term committed relationship to meat.
Southwest Chipotle Black Bean Quesadilla
This dish combines the smoky flavor of Southwest cooking with a simple, satisfying crowd pleaser.
What You’ll Need:
- ½ cup diced white onion
- ½ cup diced bell pepper
- 1 tablespoon olive oil
- 3-4 ears of corn in husks
- 1 15-oz. can unseasoned black beans
- 1 tablespoon Rub Some Heat
- 1 package large (9-inch) flour tortillas
- 2 cups shredded cheddar cheese
- ½ cup sliced scallion
- ½ cup sour cream (optional)
- ½ cup guacamole (optional)
- Heat your grill to medium.
- Wrap the white onion and bell pepper in foil and sprinkle olive oil over the top. Seal the foil packet and place on the top rack or a cooler spot on your grill.
- Add the ears of corn, with the husks still on, at the same time. Grill the corn about 15 minutes. The kernels should be tender and easily pierced with a knife. Take the foil packet off the grill, as well.
- When the corn is cool to touch, place cob end of corn on a cutting board. Holding the top end, carefully use a sharp chef’s knife to cut kernels off the cob.
- Place the corn kernels in a large bowl. Rinse the black beans and drain them well before adding to the corn. Add the cooked white onion and bell pepper to the bowl and stir until they’re combined evenly.
- Season the mixture with the rub.
- Place one flour tortilla in a clean lightly greased pan or skillet over low heat. Ladle up to ⅓ cup of bean-corn mixture on top of half of the tortilla and spread evenly over that half. Sprinkle ½ cup of shredded cheddar cheese on top. Fold the remaining tortilla half over the inside of your quesadilla.
- Toast tortilla, flipping once, until slightly brown and cheese is melted. Remove quesadilla from skillet onto cutting board. Let rest for up to one minute before cutting into thirds and plating.
- Repeat process of filling and toasting tortillas as desired.
Serving suggestion: Lightly dust quesadilla with Rub Some Heat Chipotle BBQ Rub and top with scallions, a spoonful of guacamole and sour cream.
Spicy Shrimp Skewers
Grilled shrimp is an easy substitution for beef or chicken kabobs and these spicy shrimp beauties will go well with the Southwest kick off your quesadillas.
What You’ll Need:
- 2 tablespoons Sriracha, divided
- 2 tablespoons honey, divided
- 2 tablespoons fresh lime juice, divided
- 1 garlic clove, minced
- 1 pound extra large shrimp, peeled, deveined, with tails on
- 1 pound assorted large-diced red onion, bell peppers, and cherry tomato
- 1 tablespoon Rub Some Fish seasoning
- 3 green onions
- Combine 1 tablespoon each of Sriracha, honey, and lime juice with garlic in a small bowl.
- Thread shrimp and diced vegetables evenly among grilling skewers. If using wooden skewers, soak the skewers in water for at least 1 hour before grilling.
- Brush shrimp and vegetables with Sriracha mixture. Sprinkle with seasoning.
- Fire up the grill and cook the shrimp over medium-high heat.
- Grill the skewers for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center.
- Combine remaining tablespoons of honey and lime in a bowl and apply to cooked skewers as a glaze.
- Wash and thinly slice green onions diagonally and sprinkle over skewers as garnish.
- Serve up a few skewers with a wedge or two of quesadilla.
Place the rest in the center of the table and watch them quickly disappear. Then, just sit back and enjoy the first of many Meatless Mondays.