Wednesday, June 25, 2008

Spinach & Black Bean Quesadillas

Black Beans:
1 cup dried black beans
1 onion chopped
1 green pepper, chopped
2 garlic cloves, minced
1 bay leaf
1 tsp black pepper
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp salt
Pinch cayenne pepper

Soak beans over night in water.

Add beans and all ingredients to pot and 1 quart of water. Cook until tender, about an hour. Remove bay leaf. Drain off excess water, reserving juice for later. Mash beans with fork or masher.

3 tbsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeno pepper, minced
1 cup cooked black beans, mashed (above recipe)
1 cup cooked spinach, excess water squeezed out
Pinch of Chinese five spice powder
salt and pepper, to taste
12 8-in soft tortillas
1 egg, well beaten

Heat 1 tbsp oil. Add onion, garlic, and jalapeno pepper. Saute until soft, about 3 minutes. add mashed beans, saute for 1 minute. Fold in spinach, stirring well to incorporate. Remove from heat, allow mixture to cool. Season with five spice powder, salt, and pepper.

Place 6 tortillas on work surface. Divide bean mixture among them, spreading the filling on top of each tortilla leaving a half inch border around the edges. Brush tortilla edges with beaten egg and place the second tortilla on top, pressing to seal. Pre-heat oven to 200 degrees

Heat skillet over med-high heat. Brush tops and bottoms of tortillas with remaining oil. Cook each one in skillet until light brown, about 2 minutes each side. Keep finished quesadillas warm in the oven.

Remove the quesadillas from oven. Leave whole or cut into wedges and serve immediately.

12 Appetizer
6 Main course

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