Veg*n Cooking and Other Random Musings: Quesadillas de Frijole Negros, Pimiento, y Calabacín (Black Bean, Pepper and Zucchini Quesadillas)

Tuesday, August 19, 2008

Quesadillas de Frijole Negros, Pimiento, y Calabacín (Black Bean, Pepper and Zucchini Quesadillas)

This was, again, nothing too special, but it was very good. I have made something similar to this before - in fact, using an incredibly similar spice combination, but doing just a few things differently, adding things here and there, substituting this for that, and suddenly you have a unique meal!

I didn't get a picture of the finished product, but there was guacamole on this. It made this meal even better!

When my Dad brought down the avocado tree for my birthday, he also brought down a bag of 5 huge avocados - this is more than we would ever buy at one time. I had already planned out my meals for the week, which, of course, did not include avocados, so we were scrambling to find uses for the lovely guys before they went bad. Needless to say, we had lots of snacks of chips and guacamole, I added guacamole to this dish, and I made avocado and cucumber sushi rolls this weekend - I was also able to use up the last two sheets of nori we had in our cabinet that would probably not have lasted too much longer.

Oh, and in case you couldn't tell, black beans are our most often used bean, oddly, since pinto beans might arguably be both Brett and my favorite bean - the black bean is just so versatile.

Just a reminder of the produce legend:
* = farmer's market
** = CSA
*** = Container or Community Garden















Quesadillas de Frijole Negros, Pimiento, y Calabacín
1 cup black beans, cooked
1 zucchini, chopped ***
1/2 cup sweet corn, cooked **
1 bell pepper, seeded and minced **
1 petite bell pepper, seeded and minced ***
1 banana pepper, seeded and minced ***
2 serrano peppers, seeded and minced ***
1/2 yellow onion, minced *
2 cloves of garlic, minced *
2-3 Roma tomatoes, chopped ***
juice of half a lime
chipotle chili powder
ground coriander
cumin
Mexican oregano
black pepper
salt

tortillas
guacamole

Heat a few tablespoons of water in a medium skillet. Add the zucchini, peppers, onion, garlic, and tomatoes and cook for 10-15 minutes or until soft. Drain any excess water.

Combine all filling ingredients and season to taste.

Layer filling in warmed tortillas.

Fry and serve with guacamole.

'Til next time!

11 comments:

Bobbi said...

Sounds yummy!

VeggieGirl said...

You're far too modest!! That dish IS special, and super-delicious :0)

Alice (in Veganland) said...

uy! almost completely right! You have to write "frijoles negros", both plural. And the other one is a very tricky one... It's pimiento instead of pimienta. Pimienta is the spice (is it a spice? you know what I mean, like in salt&pepper), peppers are called pimientos.
Of course this doesn't change the fact that your quesadillas look great, and I'm jealous about the avocados :-)

Jennifer (of Veg*n Cooking) said...

Bobbi - Thanks!

Veggie Girl - Thank you, that is very nice of you to say!

Alice - You seriously rock my world! Without you, my attempts at translations would be - well, nonsense really! I owe you, you ever need a favor, you know where to come!

selina said...

i agree, black beans are extremely versitle. and one of my top faves.

the pizza crust i used was actually Bob's Red Mill Gluten Free Pizza Crust Mix. its a pretty good crust. i add dried herbs to it.

i have a recipe for pizza crust but have never made it. i know it makes 2 crusts though (so does the Bobs Red Mill one).

VeganCowGirl said...

Jennifer....5 ripe avocados...I am so jealous. The quesadilla stuffing looks insanely good - and with a guac they must have been heavenly.

A round of applause for your cool dad.

jessy said...

what a wonderful meal, Jennifer! the beans + veggies look amazing! so pretty, colorful, and fresh! mmmmmm! dan and i need to make some tortillas so we can try out this recipe! i always forget about mexican oregano - we've got some on hand, but i never remember to use it. i'm going to start adding it into more mexican yummies, indeed!

that's so nice of your dad to bring you all some avocados along with the tree he gave you! so thoughtful!

jessy said...

what a wonderful meal, Jennifer! the beans + veggies look amazing! so pretty, colorful, and fresh! mmmmmm! dan and i need to make some tortillas so we can try out this recipe! i always forget about mexican oregano - we've got some on hand, but i never remember to use it. i'm going to start adding it into more mexican yummies, indeed!

that's so nice of your dad to bring you all some avocados along with the tree he gave you! so thoughtful!

Bianca said...

Yum! I love the combo of zucchini and peppers. And how cool that you're dad brought you an avocado tree! Will those survive in Missouri?

Vegyogini said...

Jennifer, what is a banana pepper like? Is it on the bell pepper side of mildness or is it a hot/spicy pepper?

Jennifer (of Veg*n Cooking) said...

Selina - Thanks for the response on the pizza crust and the tip about adding the dried herbs, I'll have to see if the local grocers here carry it.

If you ever DO try out that crust recipe you have, you'll have to let me know how it was!

Vegan Cow Girl - I was excited, but for two people that is A LOT of avocado! And they all try to ripen at the same time.

Thanks about the quesadillas, the guacamole DID make it a lot better.

Jessy - Thank you! I still haven't gotten the courage to make my own tortillas, but I think I might try it out at least once, I might be surprised how easy it is.

Just be sparing with the Mexican oregano, it's a fine line between the perfect amount and too much.

I thought it was very nice too - I loved the tree and the avocados just took it to another level.

Bianca - Gotta find SOMETHING to do with all this zucchini lying around, eh?

Well, the avocado tree wouldn't survive outside, so we are going to try to keep it indoors, and get a grow light if it needs more light. We're also planning on insulating it a little bit. And luckily, it's self pollinating, so it's meant to be in a container.

Vegyogini - Well, it depends, there are sweet and hot banana peppers. The sweet ones, are, well, as the name implies, sweeter, but they do still have a little bit of fire to them, not even close to the spice level of a jalapeno though. Hot banana peppers, which is what we grow are closer in spice level to a jalapeno, but they too (at least in my opinion and I am a spice freak) aren't all that hot. It's one of the better peppers for folks who like mild food. If you prefer things a bit more mild, I would go with a sweet banana pepper or an Anaheim.