Sometimes it is difficult to find something suitable for vegetarians when they eat out, and I have often ordered quesadillas, especially when tagging along to pubs. There really is no comparison though between homemade versions like this, however, and the restaurant variety. I would also recommend
quesadillas with mushrooms.
Black Bean and Goat Cheese Quesadillas |
Recipe by Lisa Turner
Cuisine: Mexican
Published on April 18, 2010
Warm, earthy, spicy and filling black bean quesadillas
Preparation: 25 minutes
Cooking time: 1 hour 20 minutes
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Ingredients:
- 1/3 cup dried black beans (1 cup cooked)
- 3 tablespoons dried quinoa (1/2 cup cooked)
- 3 to 4 dried mushrooms
- 1 tablespoon olive oil
- 3 scallions, finely chopped
- 3 green chilies, finely chopped
- 1 tomato, diced
- 1 tablespoon vindaloo paste or salsa
- 1/4 cup black or green olives, pitted and chopped
- 1/4 cup goat cheese, mashed
- 1/2 cup cream cheese
- 1 teaspoon sea salt, or to to taste
- 8 to 10 7-inch flour tortillas
- 2 tablespoons fresh parsley, chopped
- oil for frying
- sour cream
Instructions:
Rinse the black beans and soak overnight in several inches of cold water. Meanwhile, rinse the quinoa and soak overnight in 1/3 cup of water. The next day, drain and rinse the beans, remove to a medium saucepan, and cover with several inches of fresh cold water. Bring to a boil, reduce the heat to low, and cover and simmer for 45 to 60 minutes or until the beans are soft. Drain and set aside.
Meanwhile, bring the quinoa and soaking water to a boil in a small saucepan, reduce the heat to low, and cover and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside.
While the quinoa is cooking, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop.
Heat the olive oil in a frying pan over medium heat. When hot, add the scallions and green chilies and stir for a few minutes. Now add the tomato, vindaloo paste or salsa, and mushrooms and cook for another 5 minutes.
Combine the goat cheese, cream cheese, olives, black beans, quinoa, parsley and salt in a medium bowl. Stir in the tomato mixture. Spread some of the mixture onto a tortilla, top with another tortilla and press firmly. Repeat for the remaining tortillas.
Heat some oil in a frying pan over medium heat. When hot, fry each stuffed tortilla until golden brown, about 5 minutes per side. Keep them warm in a 200° oven while you finish cooking all of the quesadillas. Cut into wedges and serve topped with a dollop sour cream.
Makes 8 to 10 quesadillas |
More Mexican recipes from Lisa's Vegetarian Kitchen:
Tomato Corn Chowder
Baked Cheese and Tortilla Pie with JalapeƱos, Corn and Pinto Beans
Guacamole
Quesadilla with Mushrooms
Looks delicious! Does it take a special technique to flip them in the pan without spilling?
ReplyDeleteHi Leslie;
ReplyDeleteNo special technique. Just make sure you press the tortillas down firmly and use a flipper and gently flip them over. I used smaller tortillas, which made the process go smoother too. You may wish to use a knife or fork to press the tortillas together while flipping. Hope that makes sense!
Those quesadillas sounds delicious, you can't go wrong with those ingredients! The recipe I tried before was in the oven, this must be a lot less trouble.
ReplyDeletelove the quesadillas...my kids love cheese version a lot...love your version.
ReplyDeletesomething that I would like to try! Nice recipe!
ReplyDeleteEasist thing to make with great taste
ReplyDeleteThis look delicious! I will definitely have to try it. I just linked to the recipe under my Food Finds for the week. :)
ReplyDeleteJuliana
Cook Fast, Live Young
This looks so yummy! Found you at Cook Fast, Live Young!
ReplyDelete