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
- First, prepare the bean puree.
- 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.
- Drain the beans, reserving the kombu, and transfer them both to a soup pot.
- Add 6 cups of water and bring to a boil over high heat.
- Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender.
- Drain and set aside, reserving about a cup of cooking liquid.
- Transfer the beans to a food processor or blender.
- Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth.
- Taste and adjust the seasonings.
- The puree can be made up to 3 days ahead of time and kept in the refrigerator.
- Preheat the oven to 350 degrees F.
- Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste.
- Place on a baking sheet in a single layer and roast for 30 to 45 minutes.
- Set aside.
- 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.
- 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
