Food recipes
Black Bean Quesadillas with Roasted Tomatillo Salsa
Black Bean Quesadillas with Roasted Tomatillo Salsa
Ingredients:
Roasted Tomatillo Salsa:
1 head garlic
1 tablespoon plus 1 teaspoon oil
Tomatillos
Onion
Chile pepper
Salt and pepper
Stock
Cilantro
Quesadillas:
½ small onion, thinly sliced
½ medium bell pepper of any color, thinly sliced
1 cup cooked black beans
1 cup vegan chickpea cheese
4 large flour tortillas
Directions:
To make the salsa: Preheat the oven to 350°F and line a baking sheet with nonstick foil or parchment paper.
Place the head of garlic on a small piece of foil and drizzle with 1 teaspoon of the oil. Wrap tightly and place on the prepared baking sheet. Place the tomatillos, onion, and chile pepper cut side up on the prepared baking sheet. Drizzle with remaining 1 tablespoon oil and sprinkle with the salt and pepper. Roast for 30 to 40 minutes until vegetables are soft.
Transfer the roasted vegetables to a food processor or blender. Squeeze the roasted garlic out of the skins and add to the vegetables. Add the stock and process until smooth. Transfer to a bowl. Stir in the cilantro and serve warm or cold.
To prepare the quesadillas: Warm a large dry skillet (preferably cast iron) over medium heat. Add the onion and bell pepper and sauté for 2 to 3 minutes until they begin to become translucent. Set aside.
Spoon ¼ cup of chickpea cheese into the center of each tortilla, then spread evenly, leaving an inch around the edge.
Warm a separate large skillet over medium heat. Place 1 tortilla, cheese side up, onto the hot pan. Spoon ¼ cup black beans and ¼ of the onion mixture onto one side of the tortilla. Fold the tortilla in half. Cook until slightly crispy on the bottom, then flip and cook the other side until crispy and the cheese is melted. Repeat with the remaining tortillas and fillings.
Cut each quesadilla in half and serve topped with 2 tablespoons of Roasted Tomatillo Salsa.
Tip:
Wherever fresh chile peppers are called for, you can greatly reduce their heat by removing and discarding the seeds and membranes.
Ingredients:
Roasted Tomatillo Salsa:
1 head garlic
1 tablespoon plus 1 teaspoon oil
Tomatillos
Onion
Chile pepper
Salt and pepper
Stock
Cilantro
Quesadillas:
½ small onion, thinly sliced
½ medium bell pepper of any color, thinly sliced
1 cup cooked black beans
1 cup vegan chickpea cheese
4 large flour tortillas
Directions:
To make the salsa: Preheat the oven to 350°F and line a baking sheet with nonstick foil or parchment paper.
Place the head of garlic on a small piece of foil and drizzle with 1 teaspoon of the oil. Wrap tightly and place on the prepared baking sheet. Place the tomatillos, onion, and chile pepper cut side up on the prepared baking sheet. Drizzle with remaining 1 tablespoon oil and sprinkle with the salt and pepper. Roast for 30 to 40 minutes until vegetables are soft.
Transfer the roasted vegetables to a food processor or blender. Squeeze the roasted garlic out of the skins and add to the vegetables. Add the stock and process until smooth. Transfer to a bowl. Stir in the cilantro and serve warm or cold.
To prepare the quesadillas: Warm a large dry skillet (preferably cast iron) over medium heat. Add the onion and bell pepper and sauté for 2 to 3 minutes until they begin to become translucent. Set aside.
Spoon ¼ cup of chickpea cheese into the center of each tortilla, then spread evenly, leaving an inch around the edge.
Warm a separate large skillet over medium heat. Place 1 tortilla, cheese side up, onto the hot pan. Spoon ¼ cup black beans and ¼ of the onion mixture onto one side of the tortilla. Fold the tortilla in half. Cook until slightly crispy on the bottom, then flip and cook the other side until crispy and the cheese is melted. Repeat with the remaining tortillas and fillings.
Cut each quesadilla in half and serve topped with 2 tablespoons of Roasted Tomatillo Salsa.
Tip:
Wherever fresh chile peppers are called for, you can greatly reduce their heat by removing and discarding the seeds and membranes.
Printed from https://recipe.bluelayer.org/recipe/74008/black-bean-quesadillas-with-roasted-tomatillo-salsa