Posted by fourclankitchen on March 27, 2010
There are probably dozens of versions of quesadillas out there. All involve some form of tortilla and melted cheese and usually other fillers. My family likes beans as the filler (although I have been told by some that this makes it a burrito- who knew?). I am on a no canned products kick since the BPA (bisphenol A) story unfolded. This stuff, typically an additive in hard plastics, is also used as a can liner (including some cans that carry organic products). So I am trying the no can thing.
This means that what used to be a quickie meal at our house now requires some planning. I do the kidney beans in a slow cooker over the weekend and use the beans during the week. Unused beans submerged in their cooking liquid can go in the freezer and thawed as needed, but this is usually not an issue in our house. Beans soaked overnight can also be cooked in a pressure cooker if you have one.
Once you have the beans cooked (or if you use the canned variety), you go from cutting board to table in literally 15 min. flat. You can’t beat that for a weeknight meal and lunch for the next day.
So here is how. You mix the beans with chopped onions, tomatoes and cilantro and flavor with salt, lime juice, ground cumin and paprika. Heat the tortilla, add some cheese (a sprinkling), the bean mix and then some more cheese. Heat till cheese begins to melt. That’s it.
3 cups kidney beans cooked with lots of salt.
1 tomato chopped up in the food processor (do not puree)
½ cup onions chopped fine in the food processor
1 ½ tbs. lime juice (lemon will also do, but it is less fragrant)
¼ cup cilantro, chopped fine in the food processor
1 tsp salt- or to taste
½ tsp paprika (use cayenne to kick it up a notch)
1 tsp cumin
Tortillas: any kind you like. I like the large whole wheat or spinach-onion tortillas.
Drain the kidney beans and leave in a colander while you get your chopping done. Separately chop the onions, tomatoes and cilantro in the food processor and add to the beans. Then add the spices and adjust the salt if needed.
Heat a griddle at medium-high heat (I like a cast iron griddle or an Indian tawa). Smear it with the teeniest amount of oil. You only need to do this once or twice over the course of cooking many quesadillas. Heat your tortilla for about 30 secs. (don’t crisp the tortilla- it needs to stay pliable so you can fold it). Flip the tortilla. Spread a thin film of grated cheese on one half. Spread the bean mix over the cheese. Then add another layer of cheese. Fold the other half of the tortilla over or roll into a burrito. The quesedilla is done when the cheese just begins to melt (you can peek, but it should only takes a couple of minutes).