Ingredients with Measurements:
- 1 cup cooked velvet beans
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the diced onion and bell pepper and sauté for 3-4 minutes until they are softened.
3. Add the cooked velvet beans, cumin, chili powder, salt, and black pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes until the beans are heated through.
4. Remove the skillet from the heat and set aside.
5. Heat a separate large skillet over medium heat.
6. Place one flour tortilla in the skillet and sprinkle 1/2 cup of shredded cheddar cheese on one half of the tortilla.
7. Spoon 1/4 of the velvet bean mixture on top of the cheese.
8. Fold the other half of the tortilla over the filling and press down gently with a spatula.
9. Cook the quesadilla for 2-3 minutes on each side until the cheese is melted and the tortilla is golden brown.
10. Repeat with the remaining tortillas, cheese, and velvet bean mixture.
11. Cut the quesadillas into wedges and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 463
- Fat: 23g
- Carbohydrates: 41g
- Protein: 22g
- Fiber: 6g
Substitutions for ingredients:
- Black beans or pinto beans can be used instead of velvet beans.
- Monterey Jack cheese or pepper jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced jalapeño peppers for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add diced tomatoes or avocado for extra flavor and texture.
Tips and tricks:
- Be sure to cook the quesadilla on medium heat to ensure that the cheese melts evenly and the tortilla doesn't burn.
- Use a spatula to press down on the quesadilla while cooking to help the cheese melt and the filling stay in place.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quesadilla in a skillet over medium heat and cook for 2-3 minutes on each side until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and sour cream.
Garnishes:
- Top the quesadillas with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
- Serve the quesadillas with a side of Spanish rice or a simple green salad.
Suggested side dishes:
- Spanish rice
- Green salad
Troubleshooting advice:
- If the cheese isn't melting evenly, try covering the skillet with a lid for a minute or two to help the cheese melt.
Food safety advice:
- Be sure to cook the quesadilla to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Quesadillas are a traditional Mexican dish that dates back to the 16th century.
Flavor profiles:
- The velvet beans and spices give these quesadillas a rich, savory flavor with a hint of spice from the cumin and chili powder.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican