Tuesday, October 6, 2009

Bean Quesadillas with Fresh Salsa

Quesadillas are basically Mexican grilled cheese sandwiches. I make mine with beans and top them with fresh salsa. My preschool daughters enjoyed these for lunch today.

Makes 10
1 onion, finely diced
1 large ripe tomato, finely diced
2 tbsp chopped fresh cilantro
1 tbsp lime or lemon juice
1 cup masa harina (corn tortilla flour)
~1 cup hot water
1 x 19 floz can beans, drained and rinsed (I used mixed beans, but you could use pinto, kidney, black beans etc.)
1 tbsp vegetable oil
1/2 tsp cumin

For the Salsa:
In a small bowl, place 1/4 of the diced onion, all the diced tomato, cilantro and lime juice. Stir together, cover and set aside.

For the Tortillas:
Cut 2 pieces of parchment paper to cover a tortilla press. Heat a heavy cast iron skillet on medium heat. Place masa in a food processor, and turn blades on to a medium speed. While blades are turning, slowly pour in hot water until it just comes together into a ball of dough. Transfer dough to a bowl and pinch off golf-ball sized pieces to press between parchment paper, in the tortilla press. Cook tortillas on the hot skillet, about a minute each side. Transfer to a plate and cover with a cloth to keep from drying out.

For the Refried Beans:
Rinse out food processor. Put in beans and 2 tbsp water, process until smooth. Add more water if necessary.
Heat oil in a frying pan. Add the remaining diced onion and cook until translucent. Add cumin and cook 1 more minute. Add pureed beans and stir for another minute. Turn off heat and leave on hob to keep warm.

Putting it Together:
Spread refried beans on one half of a tortilla. Fold and place onto a hot frying pan/skillet. Turn once. Remove and spoon salsa inside. Serve immediately.

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