Tuesday, February 12, 2013

Soy Cheese and Black Bean Quesadilla

This recipes uses the same black bean mixture as the Tofu Black Bean Wrap

  • 1 Tortilla 
  • 1 Red bell pepper
  • 1 small onion
  • 2 small mushrooms
  • 1/4 cup canned black beans, drained
  • Cayenne pepper
  • 1 cup soy cheese (I used Sheese brand, but I would have much rather used Daiya)
  • Olive oil
  1. In a frying pan, heat some olive oil on medium to high heat. Once hot, add onions and fry until translucent. 
  2. Add peppers and mushrooms to the frying pan, stirring until cooked (mushrooms will have turned dark brown and peppers won't have the raw crunch anymore, and be slightly translucent). 
  3. Add beans and stir. Add cayenne pepper and other spices according to taste.
  4. In a separate frying pan, spread oil around until it coats the bottom. Place tortilla in ban and spread 2/3 of the grated soy cheese over half of it. 
  5. Spread the black bean mixture on top of the cheese, then top with the remaining cheese. 
  6. Fold the tortilla over and press with spatula. 
  7. When you notice the cheese starting to melt, flip quesadilla.
  8. Once both sides are golden brown and all the cheese is melted, it is ready to serve! 
  9. Serve with salsa or guacamole!


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