We had another winner last night. These quesadillas were really good. They were filling, spicy, and oddly authentic tasting for a more 'fusion' style meal.
A couple of notes: You could easily eat this without the tortilla. Just serve the roasted veggies and bean mixture over a bed of quinoa, top with guacamole and salsa and you'd be good to go. Also, I roasted my veggies and cooked my beans ahead of time, so this meal only took about 30-35 minutes. I just prepared the guacamole, heated and spiced the beans, and got all the 'fixings' together while the quinoa was cooking.
Before I go to the recipe I want to make one plea - don't fear frying your burritos or quesadillas. Use coconut oil and not very much of it at all. This doesn't add any significant amount of fat to the meal, the coconut oil does not release free radicals when heated, it only takes five minutes and it takes the meal to another level. I highly recommend trying it this way at least once.
Squash and Bean Quesadillas
Serves 3 (enough for Brett to have the leftovers for lunch)
1 zucchini, roasted and sliced
1 yellow squash, roasted and sliced
hot peppers, roasted and sliced (I used a habanero, jalapeno and serrano)
1/2 red bell pepper, roasted and sliced
1/2 cup black beans, cooked
1/2 cup navy beans, cooked
1 cup cooked quinoa
1/4 red onion, diced
1 clove garlic, minced
chipotle chili powder
vegan monterey jack cheese (optional)
Preheat oven to 425.
Heat some coconut oil on a baking sheet.
Wash and cut zucchini and squash in half. Place on baking sheet and roast in oven for 20-25 minutes or until soft and skin of veggies slightly blistered.
Let cool for a few minutes, then slice.
While veggies are roasting, cook quinoa.
In a small skillet, heat some water and add onions and garlic and cook until soft, about 7-10 minutes.
Heat beans. Toss with spices to taste. Add in hot peppers.
In a large skillet heat a little coconut oil in the pan.
Layer quinoa, roasted squash and bean mixture into a warmed tortilla topping with optional cheese before folding the tortilla in half.
Carefully place quesadilla on hot skillet and fry on each side until golden brown, about 2-3 minutes for each side. Make sure to keep an eye of the tortilla to prevent burnage.
Top quesadilla with guacamole salsa.
'Til next time.