Oh my goodness. The weather in our neck of the woods has taken the loveliest turn. There is warmth and sun, throw in a bit of daylight savings and we have a case of serious spring fever. I’ve spent the last couple of days soaking up Vitamin D on my front steps, listening to the sweet sounds of a neighborhood emerging from hibernation.
I try to remind myself that it is March, and this is the midwest. Notorious for spring teasing and late season blizzards. To no avail, I am shopping online for shorts, and wearing my favorite sandals. Spring fever it is.
Time flies in these early spring days as we get so caught up playing in the loveliness of the sunshine. Before I know it I’ve got 3 hungry boys wanting to know what’s for supper. Being a non-meal planner this is often when I end up punting. Let me tell you, punting never tasted so good.
These quesadillas come from my dad. It seems in his retirement he has become quite the man about a kitchen. I find myself on the phone with him frequently comparing notes on what’s for supper. I made a few adjustments from his original method, like adding minced garlic (sorry Dad, I know how you’re no garlic fan) along with a few minor tweaks. This is one of those great recipes that can be adapted to whatever you have on hand for veggies. Just last week I made a version of this using red and orange peppers, mushrooms, red onion and spinach with smashed pinto beans. Delicious. They also make a great side to Mexican Soup.
- 1 can black or pinto beans, drained and rinsed
- extra virgin olive oil
- 3 medium portobello mushrooms, roughly chopped
- 1 box of button mushrooms, roughly chopped
- 1/2 medium sized red onion, thinly sliced
- 1 clove of garlic, minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- kosher salt and freshly ground pepper
- 2 cups shredded cheddar
- 1 package whole wheat tortillas
- Cilantro, roughly chopped
- Rinse and drain black/pinto beans. Pour into a medium bowl and, using a fork, mash them to a spreadable consistency. Set aside.
- In a large skillet heat a tablespoon of olive oil over medium high heat, coating pan. Saute all mushrooms, red onion and garlic until tender. Add in cumin, oregano and balsamic vinegar. Cooking for another minute or two, until fragrant. Season to taste with salt and freshly ground pepper. Take off heat and set aside.
- Heat a second skillet over medium high heat with a tablespoon of oil coating pan while you assemble your quesadillas.
- To assemble quesadilla-- Take one whole wheat tortilla and spread with mashed beans. Leave 1 inch border along edges to prevent contents from spilling out as the cook. Top beans with portobello mix and cheddar. Sprinkle with cilantro. Top with second tortilla. Repeat process with remaining ingredients.
- Cook in hot skillet on both sides until cheese is melted and tortillas is golden brown.
- Remove from pan, place on a cutting board and slice into wedges. Serve with salsa or guacamole for dipping.