Quesadillas with
Black Beans and Tofu
Ingredients:
2 ounces of firm Tofu, crumbled
3 ounces of shredded Mozzarella
3 ounces of crumbled Feta
1T of Olive Oil
1/2 Red Onion, diced
1/2 Jalapeno, diced, seeds removed
1 clove of Garlic, minced
1 Summer Squash, finely chopped
1/2c Corn Kernels (fresh or frozen and thawed)
2T of fresh Cilantro
1c of Black Beans (see recipe)
8 Tortillas — Corn, White or Whole Wheat
Directions:
Mix the tofu and cheese in a small bowl and set aside.
In a large skillet, heat the oil and sauté all of the vegetables
for a couple of minutes until soft. Remove from heat and add the
cilantro. Season with salt and pepper.
In a heated dry skillet, warm a tortilla. Spoon a few tablespoons
of each: black beans, vegetables and tofu & cheese mixture. Fold
the tortilla in half and toast for a couple minutes on each side.
Serve warm with a bit of sour cream.
Black Beans
Ingredients:
2c Black Beans
1T of Canola Oil
1/4c of Red Onion, finely chopped
1t of Cumin
1t of Coriander
1/2t of Cayenne
1T of Lime Juice
Directions:
In a skillet, warm the oil and add the chopped red onion and spices.
Warm through for about 10 minutes (adding additional water if necessary).
Remove from heat and add chopped cilantro.
In a food processor, puree the beans. Season with salt, pepper
and lime juice.
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