Black Bean Quesadilla

Black Bean Quesadillas ~ Vegetarian

The mushrooms and black beans give these quesadillas a “meaty” heartiness while still keeping them vegetarian. They’re so easy to whip up and come together in no time, making them perfect for that weeknight when you don’t really feel like spending too much time in the kitchen. The avocado crema pairs perfectly with the quesadillas and can be made the morning of. Just make sure to wrap it well in plastic wrap so that it doesn’t turn brown.

Ingredients:

1/4 cup lightly packed cilantro leaves

1 medium avocado, pitted
Finely grated zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons everyday olive oil
1 pound sliced cremini or button mushrooms
2 garlic cloves, minced
1 medium red onion, thinly sliced
1 can (15-ounce) black beans, drained and rinsed
4 burrito-size flour tortilla
2 cups shredded Monterey Jack cheese

Directions:
In a food processor or blender, combine the sour cream, cilantro, avocado, lime zest and juice and season with salt and pepper. Process until smooth then taste and adjust seasoning accordingly. Transfer the avocado crema to a bowl, cover tightly with plastic wrap and chill until ready to use.

Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the mushrooms, garlic and onions, and cook, stirring often, until just beginning to brown, about 10 minutes. Stir in the beans, season with salt and pepper and cook until warmed through, about 1 minute. Transfer the vegetables to a bowl and keep warm. Wipe the skillet clean with paper towels.

Return the skillet to medium-low heat. Place one tortilla on the dry skillet and cook for about 20 seconds per side to make it pliable. Sprinkle ¼ cup cheese onto one half of the tortilla. Top with about one-quarter of the mushroom-bean mixture and then sprinkle with another ¼ cup of cheese.

Fold the tortilla over to create a half-moon and cook the quesadilla until the cheese is melted through and the tortilla is golden brown and crisp on both sides, 1 to 2 minutes per side. Transfer the quesadilla to a cutting board, tent with foil to keep warm, and repeat with the remaining tortillas, cheese and mushroom-bean mixture to make three more quesadillas.

Slice each quesadilla into quarters and transfer to a serving plate. Serve with the avocado crema on the side.

Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:

1 tablespoon Olive Oil

1 medium onion diced

1 green bell pepper, diced

4 cloves garlic

1 1/4 lbs. skinless boneless chicken breasts

1 tablespoon chili powder

2 teaspoon cumin

1/2 teaspoon salt

14.5 oz. can crushed tomatoes

4 tablespoons green chiles

32 oz. reduced sodium chicken stock

2 cups hot water

1  15oz. can no-sodium black beans,  

    drained and rinsed

5 corn tortillas, sliced into strips 1/2" wide

2 avocados cut into cubes

8 oz. shredded light cheddar cheese

2 limes, cut in wedges

1 cup chopped cilantro

*

Directions:

In a large pot or Dutch oven, heat oil over medium heat.  Ad onion, pepper, anad garlic and cook until they start to soften.  Add chicken breasts, chili powder, cumin, and salt and stir until all ingredients are coated in spices.  Add tomatoes, chiles, stock and hot water and simmer for 20 minutes or until chicken is cooked through.

Remove chicken breasts to a plate until cool enough to handle.  Meanwhile, use an immersion blender to puree part of the soup (just enough to thicken a bit).  Shred chicken using a fork and return to pot with black beans.  Simmer another 20 minutes.

To serve, divide tortilla strips, avocados, and cheese among bowls and ladle the soup over.  Garnish with a squeeze of lime and cilantro.    Makes 8 servings    

Tortilla Soup

Tortilla Soup

Several years ago I bought a cookbook from a restaurant in Dallas known for serving wonderful food. The Restaurant was called "Under The Mushroom". The cookbook had a small mushroom printed next to recipes that were served in the restaurant. I found a recipe for Tortilla Soup and thought some day I would prepare it. Today was the day. Needless to say lunch turned into dinner. I do have my edition of shortcuts posted at the end for time savers. The frying of the tortilla strips seemed to take forever.

***

Ingredients:

10 corn tortillas cut in strips

1/4 cup oil

4 green bell peppers, quartered

2 tomatoes, peeled, seeded, and chopped

1 onion, minced

1 galic clove, minced

1/4 cup oil

8 cups chicked broth

3 cups sharp cheddar cheese, grated

(*I added 1 teaspoon of ground cumin and next time I will add 2 teaspoons)

***

Directions:

In a skillet fry tortillas in oil, adding more oil if needed, until the strips are golden. Drain on paper towels. Saute the green peppers in the remaining oil until they are browned. Drain on paper towels and tear into pieces. Saute tomatoes, onion, garlic in 1/4 cup oil until they are soft. Add chicken broth and bring to a boil. Salt to taste. Divide the tortilla strips, peppers, and cheese among six bowls and pour the boiling soup over them. Serves Six

My shortcut! Buy tortilla strips or chips and break the chips, dice the green pepper it browns faster, minimize oil for frying. Frying tortilla strips took almost 2 hours. Way too long to spend making soup.