SURPERFOOD // BEANS:

“My kids love being a part of the cooking process. This open faced quesadilla fits the bill and is a great source of protein and fibre.”

Recipe by Roger Mooking Courtesy of SUNSET®

Zima® & Black Bean Quesadillas

Ingredients

Black Beans // 2 tbsp vegetable oil
Black Beans // 1/4 c diced white onion
Black Beans // 2 tbsp chopped fresh garlic
Black Beans // 1/2 tsp ground coriander seed
Black Beans // 1/2 tsp ground cumin seed
Black Beans // 1 15oz can black beans, rinsed and drained
Black Beans // 1/4 c water
Black Beans // 1/2 tsp kosher salt
Black Beans // 1/4 tsp freshly ground black peppercorns
Black Beans // 1 tsp freely squeezed lime juice
Zima® Pico de Gallo // 1 1/4 c quartered Zima® tomatoes
Zima® Pico de Gallo // 1/2 c diced white onion
Zima® Pico de Gallo // 1/4 c roughly chopped fresh flat leaf parsley
Zima® Pico de Gallo // 1 tbsp extra virgin olive oil
Zima® Pico de Gallo // 1/4 tsp kosher salt
Zima® Pico de Gallo // Freshly ground black peppercorns to taste

Instructions

1 Zima® Pico de Gallo // In a medium bowl, combine all ingredients and let sit for at least 5 minutes. Set aside until ready to assemble.
2 Black Beans // In a large skillet over medium high heat, add oil and gently sauté onions until translucent, about 2 minutes. Add garlic, coriander and cumin and continue to stir, letting the spices toast for 1 – 2 minutes. Add black beans, stirring to combine and cook for 2 minutes. Add water.
3 Black Beans // Roughly mash about 1/3 of the beans into a chunky consistency (feel free to mash more if you prefer the mixture smoother). Stir mixture and simmer, reducing liquid until beans are desired consistency.
4 Black Beans // Remove from heat, season with salt, pepper and lime juice. Set aside and keep warm, until ready to assemble.

Notes

Putting it Together:

1 tbsp vegetable oil
4 x 8” flour tortillas
12 slices provolone cheese
2 c black beans (above)
Zima^® Pico de Gallo (above)
1/4 c sour cream
Kosher salt to taste
Freshly ground black peppercorns to taste

For each serving, heat a small amount of oil in a large non-stick frying pan over medium heat. Carefully place one flour tortilla in the pan and arrange 3 slices of provolone evenly. Spoon 1/2 cup of prepared black beans evenly across the tortilla. Let tortilla bottom crisp up until tortilla turns light golden brown and cheese melts, about 1 – 2 minutes. Carefully slide open-faced quesadilla (bean side up) onto a cutting board. Top black beans with 1/4 cup of Zima^® Pico de Gallo and drizzle with sour cream. Season with salt and black pepper to taste. Cut into wedges and serve immediately. Repeat 3 more times.