My favorite grocery store is Wholefoods. I love just walking through their prepared foods and gazing at all of the deliciousness. One day I saw these black bean quesadillas there that sparked my imagination. The insides were all black bean, and they almost looked like black bean burgers stuck into tortillas – just flattened. So when my girlfriends and I were pondering what to whip up for a Sunday dinner, I knew I wanted to make a spin on these. We added some veggies, and swapped out the old Mexican blend cheese for a more sophisticated gorgonzola. The best part? You can stir in any add-ons that you’d like. We found pineapple salsa and spicy bean dip to add into ours. We then put together a lime sour cream and some guac as accompaniments.
Ingredients (makes enough for 2-3 people):
2 Whole Wheat Tortillas
1 Can of Black Beans – drained and rinsed
1 Green Pepper – chopped
1 Medium Red Onion – Chopped
3 Portabella Mushroom caps – chopped
½ Cup Gorgonzola Cheese
½ Tsp Cayenne Pepper
½ Tsp Paprika
2 Tbsp Chopped Cilantro
Oil for sautéing and frying
Heat oil for sautéing veggies in a pan. Add chopped onion.
Once onions begin to appear translucent, add green peppers.
After a minute, add mushrooms.
Add black beans, and begin mashing with a fork until you have a mashed bean texture. We stirred bean dip into ours to give it more creaminess.
Squeeze lime, and stir in cheese, herbs, and spices
Set aside in a large bowl.
In a new pan, heat up your tortilla with a bit of oil.
Spoon out bean mixture to cover 1/2of the tortilla. Fold over and fry both sides until slightly browned.