It’s awfully warm in the mountains this month… winter is deciding to make an early (unfortunate) exit, but the itch for hiking, biking, camping & climbing is starting to spread through town. To celebrate the warm weather as well as a house full of birthdays, my neighbors threw a pot-luck fiesta this past weekend. I was assigned an appetizer, and so the mini-quesadillas were created. Although delicious on their own, I think they’re best served as a vehicle for guacamole and/or salsa.
1 TBS EVOO (extra virgin olive oil)
1/2 yellow onion, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
MIM Ocho Spice Mix (sprinkle of each: salt, pepper, cumin, coriander, chili powder, garlic powder, oregano, cayenne)
1 can black beans
1 can pinto beans
2 TBS salsa
Earth Balance vegan butter
Vegan shredded cheddar cheese
Heat the oven to 350 degrees. Warm the EVOO in a large sauté pan and add the onions, peppers and MIM Ocho Spice Mix. Cook for several minutes until veggies start to soften.
Add in the beans, salsa and more MIM Ocho Spice Mix and mix well. Using a strong fork, mash most of the beans in the pan. Add more salsa if the mixture starts to become too dry. Take the pan off the heat and set to the side while you prep the tortillas.
Rub earth balance all over two sheet pans. Place down your tortillas and add the vegan cheddar, and then a scoop of the bean and veggie mixture. Fold each over and rub the tops of the tortillas with more earth balance. Bake for 10 minutes, then flip the quesadillas and bake for another 10 minutes. Hope you enjoy!