Wednesday, June 11, 2008

kidney bean, spinach, & potato "quesadillas"

i'm calling these guys "quesadillas" 'cause we didn't actually put any cheeze in 'em. i didn't have any on hand, and in trying to reduce i didn't purchase any. but these are awesome without the cheeze, trust me! i'll admit that these got a little messy, so when you make 'em you may want to put the bean filling on both the bottom and the top of the insides of the tortillas. man, this meal was scrumtrulescent! :)

ingredients for the bean filling:
2 cups cooked kidney beans (as usual, we made ours in the crock pot)
1 green pepper, finely diced
1 medium onion, finely diced
1/2 small jalapeno, minced
1 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper (optional)
2 tsp olive oil

ingredients for the potatoes:
2 tsp olive oil
3 small russet potatoes, peeled & diced (or 1 large one)
1/2 tsp garlic powder
1/2 tsp onion powder

remaining ingredients:
1 cup salsa (we made our own!)
4 small whole wheat tortillas (we're on a roll with making our own.)
1 cup fresh spinach
1/2 cup salsa verde

what you'll need:
- large skillet
- (2) 9" pie dishes (i bet you can use cookie sheets, too!)
- medium-sized pot
- small skillet
- oil cooking spray

what'cha gotta do:
put the diced potatoes in the medium-sized pot with enough water to cover the potatoes – boil water and cook until they’re almost done (don’t over cook ‘em). drain and set aside. (we usually cook ours for about 8-10 minutes)

heat 2 tsp olive oil in the small skillet on medium high and add in the boiled potatoes. cook until they start to brown and then add in the garlic & onion powder and mix it all in to distribute the seasonings over the potatoes. cook for another 2 minutes. remove from heat and set aside.

in the large skillet heat up the 2 tsp olive oil on medium high. add in onions, jalapenos, and green pepper. saute until they begin to brown (about 5-8 minutes). add in kidney beans & spices. reduce heat to medium and cook for about 2-4 minutes more. remove from heat - then smash up the kidney bean mix a little bit with your spatula or a fork.

spray each pie dish with a little oil cooking spray. place a tortilla in the bottom of each dish. put a little bean mix on top of the bottom tortillas, then add on some potatoes, half the spinach (just dividing the spinach between both "quesadillas" here), and some more bean mix (we didn't add more bean mix to the top layer this evening, but go ahead and do so to make the top tortilla stick a little more). top your "quesadilla" fillings with another tortilla and then top each of those final tortillas with half of the salsa verde.

cook for 10-15 minutes on 350 degrees (no need to preheat). remove from oven, allow to cool for a few minutes. top with fresh salsa, or anything else you super love on quesadillas, (jarred salsa should taste great, too) and enjoy!


lindyloo said...

Ha ha ha. "Scrumtrulescent." Love that sketch. =)

Jennifer said...

This looks fantastic, I love messy Mexican food. I rarely put cheeze on my 'quesadillas', so I should probably start using the quotes myself.

I love your cute lingo!

(Ve*ganChick) said...

these look great. I love potatoes in Mexican food!

Bianca said...

Quesadillas don't even need cheeze. I love any combo of beans and potatoes.

Marni said...

Nummers. These sound awesome. I bet they'd be great with some of the Teese ( vegan cheese everyone's talking about now. And potatoes ... well you really can't go wrong with taters, can you? :)

pinkhairedcyn said...

Yum! That looks super tasty.

Rural Vegan said...

That's a Super Quesadilla, cheeze or no cheeze! (I'm firmly in the 'no cheeze' camp too though. Who needs it with all those other great ingredients!)

Erin said...

This sounds really good, and with homemade salsa and tortillas! Very nice.