Wednesday, October 6, 2010

A Spicy Sunday

Here's a quick entry for those of you looking to make a quick, delicious homemade meal. 

These little numbers are black bean and mushroom quesadillas. Spicy, delicious, simple and incredibly filling. 

Here's how they come together:

Start by making the black bean "paste"
3-4 Serrano chiles seeded and diced
1-2 cloves hot garlic (ie Georgia fire)
1T chopped dried onion
1T cumin
1/4t crushed red pepper
Healthy pinch of salt
12 oz cooked black beans

Start by heating some olive oil in a saute pan over medium heat. Then lightly sauté the diced peppers, onions, garlic, red pepper salt and cumin until the peppers start to get squishy. Add the black beans and allow to get warm. Remove from the heat and place in a mixing bowl then mash the mixture with pastry mixer. Set aside

Next sauté a container of sliced button mushrooms in a little butter until brown. And remove from heat and set aside

Last assemble and cook the quesadillas.

12-14 white corn tortillas. (Heated in a microwave for 1:30)
6-7 Slices pepperjack cheese.

Take one tortilla and layer a slice of the cheese and a layer of the mushrooms on top. On the other spread about 2-3T of the black bean mix to form an even layer that nearly reaches the edge. Place the cheese mushroom one tortilla side down in a buttered skillet that's at just below medium heat. Watch the cheese an as soon as it gets all meltey, place the bean tortilla, bean side down, on top of the mushroom tortilla. Flip the tortilla and allow to brown. Remove from pan and repeat. 
Serve while warm, and try to control yourself.

Blogged from my iPhone

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