INGREDIENTS
1 cup of canned black beans, drained and rinsed
4 tbsp salsa
1 cup zucchini, finely chopped
4 tortillas
8 tbsp cheddar cheese, shredded
DIRECTIONS
In a small bowl, combine the black beans and salsa. Mash with a fork and stir in zucchini.
Layer 1 tortilla with half of the bean/zucchini mixture and top with 4 tablespoons of cheddar cheese and place another tortilla on top. Repeat this process for the remaining tortillas.
In a heated frying pan, cook quesadillas over medium heat, approximately 1 to 2 minutes per side until cheese is melted and bubbly and the tortillas are crisp and slightly browned.
Options: Dip quesadillas in sour cream, salsa, or guacamole.
Serves 2.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label tortilla. Show all posts
Showing posts with label tortilla. Show all posts
Thursday, November 15, 2012
Tuesday, April 5, 2011
The Joy of Cooking's Flour Tortillas
2 cups unbleached white flour
1 tsp baking powder
1 tsp sea salt
1/4 lard, butter, or extra virgin olive oil
3/4 hot water
DIRECTIONS
Mix together the dry ingredients with a whisk or fork, then add the wet ingredients.
Mix the dough together by hand until consistent, then, on a lightly floured surface, knead the dough by hand for 5-6 minutes.
Divide the dough into 6-8 equal-sized balls. Let sit in covered bowl for 20 minutes.
Heat a medium-large sized skillet at medium heat. Do not grease the pan. On a lightly floured surface, roll each ball into a round about 1/8 of an inch thick.
Place your flattened dough on the hot skillet. Wait 30 seconds and flip it over with a spatula - you'll notice nice little brown spots all over. After you flip, let it cook for 15 seconds and then pull the tortilla off the pan. Repeat with each flour tortilla until done. Serve warm.
Friday, November 21, 2008
Spinach, Mushroom, and Mozzarella Wraps
INGREDIENTS
1 Tbsp extra virgin olive oil
8 oz mushrooms, fresh, sliced
1 tsp garlic, minced
2 sprouted grain tortillas
1/2 lbs fresh spinach
1 tomato, diced
1/4 cup shredded mozzarella
DIRECTIONS
Preheat oven to 350 F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes. On each tortilla, arrange layers of spinach, tomato, mozzarella, and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature with a mixed green salad, if desired.
1 Tbsp extra virgin olive oil
8 oz mushrooms, fresh, sliced
1 tsp garlic, minced
2 sprouted grain tortillas
1/2 lbs fresh spinach
1 tomato, diced
1/4 cup shredded mozzarella
DIRECTIONS
Preheat oven to 350 F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes. On each tortilla, arrange layers of spinach, tomato, mozzarella, and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature with a mixed green salad, if desired.
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