Wednesday March 27th 2019

Portobello And Red Pepper Quesadillas

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Rating: 4.0/5 (1 vote cast)

Recipe: Portobello And Red Pepper Quesadillas

Ingredients

  • ***Bean Puree***
  • 1 cup white, black, or pinto beans
  • 1 piece (1-inch size) kombu
  • 1 clove minced garlic
  • OR
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili or chipotle powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon fresh lime juice
  • 2 tablespoons chopped cilantro
  • ***Filling***
  • 2 large portobello mushrooms, thinly sliced
  • 1 red bell pepper, stemmed, seeded, and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 flour tortillas (12-inch size)
  • 1 small red onion, very thinly sliced
  • 2/3 cup grated soy cheese

Instructions

  1. First, prepare the bean puree.
  2. Pick over and rinse the beans and put them in a bowl with the piece of kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to 8 hours or overnight.
  3. Drain the beans, reserving the kombu, and transfer them both to a soup pot.
  4. Add 6 cups of water and bring to a boil over high heat.
  5. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender.
  6. Drain and set aside, reserving about a cup of cooking liquid.
  7. Transfer the beans to a food processor or blender.
  8. Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth.
  9. Taste and adjust the seasonings.
  10. The puree can be made up to 3 days ahead of time and kept in the refrigerator.
  11. Preheat the oven to 350 degrees F.
  12. Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste.
  13. Place on a baking sheet in a single layer and roast for 30 to 45 minutes.
  14. Set aside.
  15. Assemble the quesadillas and bake until warmed through, about 15 minutes, turning once. Or, for a crisper result, broil or grill the quesadillas for about 5 minutes per side.
  16. Cut into quarters and serve at once.

Quick notes

This recipe from CDKitchen for Portobello And Red Pepper Quesadillas

Cooking time: 15 minute(s)

Number of servings (yield): 4

Portobello And Red Pepper Quesadillas, 4.0 out of 5 based on 1 rating

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