Thursday, January 31, 2008

Vegetarian Classics



When I was a vegetarian, I went to dinner at a friend's house and she made these amazing quesadillas (5 years ago, maybe?). She got her recipe from the Moosewood Cookbook. I've bought a few and looked for this recipe all over, but I can't find it! I think she might have taken their sweet potato quesadilla recipe and just added the black beans, but I'm not sure...so i just created this from my own taste memories!

Moosewood cookbooks are very popular with vegetarians because they contain so many diverse recipes for food throughout the day from many different regions of the world. I highly recommend checking one out if you like to experiment with different vegetables and non-meat protein products. The Moosewood Restaurant is located in upstate NY.


Black Bean and Sweet Potato Quesadillas with Fire Roasted Red Pepper Soup


Black Bean and Sweet Potato Quesadillas

Flour tortillas, burrito size
1 tbsp. extra virgin olive oil
2 sweet potatoes, peeled and grated
½ yellow onion, grated
1 tsp. chili powder
1 tsp. ground cumin
Salt and pepper
1 can drained and rinsed black beans
1 cup cheddar cheese


Fire Roasted Red Pepper Soup

1 tbsp. extra virgin olive oil
½ yellow onion, minced
Salt and pepper2 cloves garlic, minced
2 red peppers, roasted, peeled and chopped
1 15 oz. can crushed fire roasted tomatoes
2 cups chicken stock
1 tsp. chili powder
1 chipotle in adobo, minced

¼ cup reduced fat sour cream
Chopped cilantro

Directions:

Turn broiler on high.

Preheat a large skillet and a medium soup pot to medium heat and add 1 tbsp. olive oil to each.

To the soup pot, add the minced onion and garlic. Add salt and pepper to each and continue to cook until softened. Add tomatoes, chicken stock, chili powder, and chipotle to soup pot and cover.


Place red peppers on a sheet pan and place under broiler. Turn the peppers over until all sides are charred, about 2-3 minutes per side. Place in a food storage container and let them sit on the counter for 10 minutes until the skin peels off easily. Peel skin off peppers and add to a blender with half of the soup mixture. Puree mixture until it reaches desired consistency, add back to soup pot, and bring back to a bubble.

To the large skillet, add grated onion and sweet potato, cover. Periodically stir the mixture and recover for 15 minutes, until potato is softened and cooked through.
Once cooked through, add potatoes to a mixing bowl, and gently fold in black beans, cumin and chili powder.

Clean out skillet with a paper towel, spray with nonstick cooking spray, and return to heat. Add one tortilla to skillet, brown on one side, flip over. Sprinkle with cheese, then add ½ cup of potato mixture, then sprinkle with more cheese. Fold one side over, brown for 4-5 minutes,then flip and brown the other side. Two skillets can be used to make multiple quesadillas at once.

Slice each quesadilla in half and plate with sour cream, ladle soup into a bowl and top with sour cream and cilantro.

2 comments:

Katie said...

I have been craving veggie quessadillas for days. This recipe looks the best by far. I may just have to try it this weekend!

MBRox said...

these were really good! the soup is kind of a peppery version of the la madeleine tomato basil soup.