Monday, February 6, 2012
A Week Gone Vegetarian
Ben really wanted to try going meatless for a week so I devised a vegetarian meal plan of what he'd eat for breakfast, lunch & dinner everyday (well, mostly dinner since the other two meals didn't need to be as varied). In my search I came across some really great sites with delicious vegetarian recipes that I will be sharing with you as the week goes on. I'll be posting what we ate along with recipes here. Enjoy & be inspired!
Dinner: Mushroom + Black Bean Quesadillas
• Makes 2 Quesadillas •
Quesadillas are great because you can pretty much do anything with them as far as filling goes. Not to mention the various dips & sauces you can pair them with. I served these with a little salsa, a dollop of fat free sour cream & a sprig of cilantro
1 Tb cooking oil
6 large mushrooms, sliced (I used baby bella)
1/2 onion, chopped
1/3 cup green bell peppers
1/4 cup fresh cilantro, chopped
1/2 15 oz. can black beans, drained & rinsed, divided
1 4 oz. can chopped green chiles
1/2 ts cumin
salt & pepper to taste
4 oz shredded cheese (I like cheddar jack myself)
2 flour tortillas
*Remember to divide filling ingredients equally, since you're making two quesadillas.
1. Saute Mushrooms & onions in oil until mushrooms turn dark & soften.
2. In a separate saucepan, grill pan, or George Foreman grill, spray with cooking spray. Place down one of the tortillas. Sprinkle down quesadilla filling on one half of the quesadilla starting & ending with the cheese (like the glue of the quesadilla). Fold over so it forms a half circle & cook about 2 min, using something heavy to flatten the quesadilla while it cooks, like another pan if you're not using a Foreman grill. *You can also fill one tortilla and place the other tortilla on top, just another way to do it.* Flip & cook the other side until desired doneness. Repeat for remaining quesadilla(s).
3. Slice, garnish & serve warm with dipping of choice.