Yesterday, I cooked up a large batch of black beans to use for this week's meals. Tonight, I used some in my vegan quesadillas.
To make the filling, I cut 1/2 a red onion and one yellow pepper into strips. I sauteed them on high heat until they were soft and slightly browned, a little over five minutes. I then stirred in the black beans and some minced garlic, and generously seasoned the mix with cumin, salt, pepper and fresh cilantro. Once the mix was heated through, I removed it from the heat and stirred in a few handfuls of baby spinach.
To cook the quesadillas, I used my griddler. The griddler is essentially a combination of an electric grill pan and an electric griddle. Using the panini setting on high gave me grill marks on both sides. Before I put the top layer of tortilla on, I added cheddar and mozzarella daiya. I then let the quesadilla cook until brown grill marks appeared on top and the quesadilla was flat.
I also made my own kale chips, using this recipe as a guide for prep and cooking time (300 degrees, 20 minutes). I decided to amp up the seasoning by adding minced onion instead of salt and pepper. I think I added a little too much olive oil, but the seasoning mix was spot on.
The quesadillas were very filling. Granted I overstuffed the second batch, which is what I had for dinner tonight. I ended up eating three of the four slices. The first one was a little flatter, and that's likely what I'll eat for lunch tomorrow.