Black Bean and Tempeh Quesadillas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbs. extra-virgin olive oil
3 cloves garlic, minced
1 jalapeno pepper, diced (seeds removed if less heat is desired)
2 Tbs. chili powder
1 Tbs. cumin
1 red bell pepper, diced (seeds, stem and ribs removed)
1 (8 oz) block tempeh
1 (14.5 oz) can black beans, drained and rinsed
2 cups spinach
1 cup (or more!) shredded aged white cheddar cheese
2 avocados
1/2 cup cilantro
1 lime
2 large tortillas
coarse salt and freshly ground pepper
Instructions:
Serves 2.
Heat the oil in a large skillet over medium-high. Add the garlic and jalapeño peppers and sauté for 30 seconds. Add the chili powder and cumin and bloom 30 more seconds.
Add the red bell pepper and continue to sauté for 2 minutes. Break up the tempeh with your fingers (it will crumble easily) and toss into the pan. Add the black beans and continue to sauté another 5 minutes. Season with salt and pepper. Taste it. Squeeze in a Tbs. of lime juice. Finally, add the spinach and toss to wilt, 2 minutes.
In the meantime, add the two avocados, another 2 Tbs. lime juice and the cilantro to a food processor. Sprinkle in a little salt. Blitz blitz blitz until you get a smooth mixture. OR, if going smooth ain’t your bag, just whip up some easy guac and you’re set.
Remove the filling from the skillet and set aside in a bowl.
Keep the skillet at a medium temperature. Arrange one tortilla in the skillet. Sprinkle some cheese over one half of the tortilla and then spoon the filling on top. Sprinkle more cheese on top of the filling. Fold the tortilla over and “cook” until the cheese is melty and the tortilla is golden brown. Flip and continue to “sear”.
Repeat with the second tortilla. If you have filling leftover (and you might!) just store it for lunch tacos later. Or make another quesadilla.
Spoon the smooth gauc into a plastic bag. With scissors, cut the tiniest hole in one tip of the bag, allowing you to decorate your quesadillas with guacamole .
From bevcooks.com