Portobello and Cranberry Bean Quesadillas with Pico de Gallo

This meal made my mouth very happy. I really love trying out new beans and salsas. Today we used cranberry beans. These beans are typically used in Italian or Spanish food, but I like to do things my way, call it rebellion if you will - they worked wonderfully. :-)

These beans may look like pinto beans, but they are not. They get freakishly large once cooked, like a really fat lima bean. If you cannot find cranberry beans, pinto or kidney beans would be a fine substitute.

The Pico de Gallo is a fresh condiment made of chilies, onions, tomatoes and some spices, and can be as hot or mild as you want it - you can vary your peppers accordingly. I like quite a bit of spice, but can't get away with too much, especially when they are fresh peppers, as not everyone (Brett) is a spice freak like me. But I can still get away with making it far spicier than some people might like it.

This was Brett's quesadilla, topped with guacamole and cilantro.

This was my quesadilla topped with guacamole and more Pico de Gallo.

Pico de Gallo

6 roma tomatoes, chopped (or 2-3 large regular tomatoes)

1/4 red onion, minced

1/4 cup fresh cilantro (or 2 tbsp dried)

1 jalapeno, seeded and minced

2 serrano peppers, seeded and minced

2 cloves of garlic, minced

juice of half a lime

1-2 tsp white vinegar

cumin

salt

Combine all ingredients in a medium bowl. Refrigerate for a half hour or so to allow flavors to blend.

Portobello and Cranberry Bean Quesadilla

Makes enough filling for two large quesadillas (may have some beans left over).

2 cups cooked cranberry beans

1-2 large portobello mushrooms, diced

1 clove garlic, minced

1/2 a red bell pepper, roasted and sliced

1 zucchini, roasted and sliced

chipotle chili powder

ground coriander

Mexican oregano

cumin

salt
vegan jack (optional)

2 burrito sized tortillas

guacamole

Pico de Gallo

Heat a couple tablespoons of water in a medium sized skillet. Add mushrooms and garlic and season with a few pinches of chipotle chili powder, cumin and salt. Cook until mushrooms are soft, about ten minutes.

Meanwhile, in a medium sized bowl, season warmed beans with chili powder, coriander, Mexican oregano, cumin and salt.

Layer beans, mushrooms, roasted veggies, vegan jack and a bit of Pico de Gallo in a warmed tortilla. Fold tortilla over and fry if desired.

Top with guacamole and more Pico de Gallo.

'Til next time!