Saturday, August 27, 2011

Unfried Refried Pinto Beans and Veggie Quesadilla-Ole!

I love Mexican food. I used to make this quesadilla using refried beans from a can and a ton of cheese. Now I do it differently, but the result is still the same: delicious!
Unfried  Refried  Pinto Beans and Veggie Quesadilla


2 cans pinto beans, rinsed and drained
1 c low sodium vegetable broth
1 tsp bottled minced garlic with some of the juice
1/2 tsp Mrs. Dash Southwest Chipoltle Seasoning Blend
1/2 tsp Tony Chachere's Creole Seasoning
a couple drops of Cholula
1/4 tsp cumin

Put beans, broth, and seasonings in a sauce pan. Bring to a boil. Turn down to medium and simmer the beans. Simmer for 30 minutes or so till the beans break down and the liquid is thick. Let sit and meld for a few minutes. If you don't simmer it long enough you’ll have soupy (too wet) beans. If this is the case, you might want to remove the beans with a slotted spoon, reserving the liquid and only adding it back in if you need it for consistency. Mash for chunky refried beans or puree in a blender or food processor for smoother refried beans.

After simmering

After mashing

Next,  make your veggie mixture. Dice and combine the following:

1 shallot
1 sm squash
1 sm zucchini (I didn't use today b/c I didn't have any)
1 carrot
1/2 - 1 container mushrooms
1 c broccoli florets
1/2 c (or more or less) Trader Joe's frozen roasted corn
any other veggies you like

Mix all veggies together. Try to make sure they are are diced about the same size. Add some water for sauteing and any spices you like to season the veggie mixture. I added fresh cilantro, garlic powder, Tony Chachere's, and red pepper flakes.


Water saute till veggies are tender. Stir a few times during sauteing. When veggies are done, if there is still water  in the skillet, use a slotted spoon to remove your veggies. The beans and the veggies can both be made ahead of time and stored in the fridge till you are ready to put your quesadilla together.

Spray 1 side of a tortilla with cooking spray. Place sprayed side down on a cookie sheet. Layer some beans and veggie mixture on top of the tortilla.If you want some cheese on it, sprinkle it on top of the veggie mixture. Note: cheese will help hold the quesadilla together and make flipping easier. If you do not use cheese, you may want to put the veggies and beans in a tortilla and wrap like a burrito. It is less messy this way. Top with another tortilla and spray the top of it with non stick cooking spray. Bake at 400 till warm and lightly brown. I usually broil mine for a bit before serving so it gets even crispier. Just be sure to watch it if you use the broiler so it won't burn. Then I flip the quesadilla over and broil the other side for just a minute. Let it cool slightly before slicing with a pizza cutter. Serve with salsa, sour cream, lettuce, guacamole, or whatever other toppings you like. Enjoy!

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