Veg Cooking for Everyone--Quesadilla with Smoky Black Bean Spread

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* Exported from MasterCook *

 

Quesadilla with Smoky Black Bean Spread and Salsa

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Black Bean-Smoked Chile Dip -- (about 1/3 cup per

tortilla)

2 corn tortillas

vegetable oil

grated Monterey Jack, queso fresco, or

goat cheese

coarsely chopped cilantro

Pico de Gallo

diced serrano chile

 

Spread the bean dip on a tortilla and place it in a lightly oiled skillet over

low heat. Scatter the cheese and cilantro over the beans and add a spoonful of

salsa and diced chiles. Top with a second tortilla. Flip it over and warm the

second side. When heat through, slide the quesadilla to a plate and cut into

wedges.

 

VARIATIONS:

 

Quesadilla with Roasted Pepper Strips (Rajas):

 

The Roasted Pepper Strips and Onions on page 404 make a soft, succulent filling

for quesadillas. Spread 1/2 cup or more over the bottom tortilla; add a little

grated cheese or a few dabs of sour cream if you wish and chopped cilantro.

Either fold it in half or cover with a second tortilla, flip the whole thing

over, and cook on the second side. Cut into wedges and serve with a pile of

pickled vegetables.

 

Whole-Wheat Quesadilla with Monterey Jack and Cilantro Salsa:

 

If you can find whole wheat tortillas, use them here. Set a tortilla on a

heavy, ungreased skillet over medium heat. Grate Jack cheese generously over

the top. When the cheese has melted, drizzle with Cilantro Salsa (page 56),

then fold the tortilla in half and serve with a plate of sliced serrano chiles

or Pico de Gallo (page 102).

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1 quesadilla "

 

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Per Serving (excluding unknown items): 708 Calories; 17g Fat (21.5% calories

from fat); 34g Protein; 109g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol;

94mg Sodium. Exchanges: 7 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 Fat.

 

NOTES : Of course, you can use a ready-made pinto bean spread, but these spicy

black beans are a little different.

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Black Bean-Smoked Chile Dip

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers & First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked black beans

1/2 cup water or bean broth

1 tablespoon safflower or sunflower oil

1/4 cup sliced scallion -- including some green

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 cup chopped fresh cilantro

1 teaspoon pureed chipotle chile or 1/2 teaspoon

cayenne

juice of 2-3 limes

salt

 

Warm the beans in the water. Heat the oil in a small skillet. Add the

scallion and spices and cook over medium heat until tender, about 10 minutes.

Stir in the cilantro and turn off the heat.

Coarsely puree the beans, scallion mixture, and chile in a food processor.

Taste, if you want it hotter, add more chile in small increments. Add lime

juice and salt to sharpen the flavors.

 

 

 

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Per Serving (excluding unknown items): 60 Calories; 2g Fat (23.8% calories from

fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

 

NOTES : Use this recipe for nachos or quesadillas or as a dip.

Nutr. Assoc. : 0 0 1300 1337 0 0 0 2625 0 0