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Featured Cookbook
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Sweet Potato and Avocado Sandwiches with Tahini-Poppy Seed Spread
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Book Description
Goodbye, peanut butter and jelly! In this lively, easy-to-use cookbook, author Paulette Mitchell shares 75 recipes for delicious, healthy hand-held meals that will satisfy both vegetarians and omnivores alike. Think a veggie sandwich is just cheese and sprouts? Think again.Try brown-bagging it with Mexican Black-Bean Pitas, wowing a dinner party with elegant Pear Crostini
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Vegetarian Sandwiches: Fresh Fillings for Slices, Pockets, Wraps, and Rolls
Authors: Paulette Mitchell
Date: May 2000
ISBN: 0811825019
Publisher: Chronicle Books
Paperback
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Sandwiched between 2 tortillas, black beans and vegetables are spiced up with a hot pepper.
Serve these skinny, warm grilled-cheese Mexican sandwiches with a green salad for a light lunch. For an appetizer or soup accompaniment, let the quesadillas cool and cut them into smaller wedges.
Makes: 12 small tortilla sandwiches
Servings: 4
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Filling
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1 tablespoon olive oil
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2 bell peppers (use a mixture of red. yellow, orange, or green bell peppers), seeded, deveined, and finely chopped (about 2 cups)
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1/4 cup finely chopped onion
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1 jalapeno chile, minced (about 1 tablespoon) (see Tips)
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1 clove garlic, minced, or 1/2 teaspoon prepared minced garlic
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1/2 cup canned black beans, drained and rinsed
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1/2 cup coarsely chopped Roma (plum) tomato
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2 tablespoons sliced black olives
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1 tablespoon red wine vinegar
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1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried oregano
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1/8 teaspoon freshly ground pepper, or to taste
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Salt to taste
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Four 7-inch flour tortillas
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1 cup (4 ounces) coarsely shredded Monterey jack cheese
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Sour cream for garnish
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ADVANCE PREPARATION: The quesadilla filling will keep for up to 3 days in a covered container in the refrigerator. Bring to room temperature; assemble and bake the quesadillas just before serving.
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Preheat the oven to 375 degrees F.
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TO MAKE THE FILLING: Heat the oil in a large nonstick skillet over medium-high heat. Add the bell peppers, onion, jalapeno, and garlic; cook, stirring occasionally, until the bell peppers are tender, about 8 to 10 minutes. Remove the pan from the heat; stir in all the remaining filling ingredients. Taste and adjust the seasoning.
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Place 2 tortillas on a baking sheet; sprinkle each with about 1/4 cup of the cheese. Leaving a 1-inch border, spread half of the bell pepper mixture on each tortilla. Sprinkle with the remaining cheese. Top each with another tortilla, pressing down gently to make the filling adhere.
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Bake for about 8 minutes, or until the cheese is melted and the tortillas are softened and warm. Use kitchen shears or a pizza wheel (cutter) to cut each quesadilla into 6 wedges. Garnish with dollops of sour cream or add it to the plate on the side.
VARIATION: Rather than baking the assembled tortillas, toast them on a dry stovetop grill pan, preferably nonstick. Heat the pan over medium-high heat, then toast the quesadillas for about 4 to 6 minutes per side, or until the cheese is melted and grill marks are visible on the tortillas. (The result will be a char-grilled flavor and crispy-textured tortillas.)
More From This Book:
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Sweet Potato and Avocado Sandwiches with Tahini-Poppy Seed Spread
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Black Bean Quesadillas
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Chocolate Chip Ice Cream Sandwiches
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