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Ease of Preparation: Moderate

Preparation Time: 30 min
soak beans 6-8 hrs or overnight

Cook Time: 1 1/2-2 hrs

Servings: 4

Recipe By: Joy Pierson

From:  The Candle Cafe Cookbook
Used with permission of Clarkson Potter

Other Main Dishes
Other Vegetarian Main Dishes
Other Mexican
Other Beans

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Portobello and Red Pepper Quesadillas

These quesadillas are perfect for a party. You can serve them as an appetizer, or cut them into smaller wedges for the perfect portable finger food. They're also great when you want a light bite along with soup or salad. The bean purée can be prepared well ahead of time and works with almost any kind of bean.

Bean purée
1 cup white, black, or pinto beans
1 inch piece of kombu
1 clove garlic, minced or 1/2 teaspoon garlic powder
1/2 teaspoon chili powder or 1/2 teaspoon chipotle powder
1/2 teaspoon sea salt
1 teaspoon fresh lime juice
2 tablespoons chopped cilantro
Quesadilla filling
2  large portobello mushrooms, thinly sliced
1  red bell pepper, stemmed, seeded, and thinly sliced
1 tablespoon olive oil
 sea salt
 freshly ground black pepper
2  12-inch flour tortillas
1  small red onion, very thinly sliced
2/3 cup grated soy cheese
First, prepare the bean purée. Pick over and rinse the beans and put them in a bowl with the piece of kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to 8 hours or overnight.

Drain the beans, reserving the kombu, and transfer them both to a soup pot. Add 6 cups of water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender. Drain and set aside, reserving about a cup of cooking liquid.

Transfer the beans to a food processor or blender. Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth. Taste and adjust the seasonings. The purée can be made up to 3 days ahead of time and kept in the refrigerator.

Preheat the oven to 350°.

Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste. Place on a baking sheet in a single layer and roast for 30 to 45 minutes. Set aside.

Assemble the quesadillas: Spread a thin layer of the bean purée onto a tortilla. Top with half the roasted mushroom-pepper mixture and half the onion slices. Sprinkle half the cheese over the vegetables and top with the second tortilla. Fold the tortillas in half.

Bake the quesadillas until warmed through, about 15 minutes, turning once. Or, for a crisper result, broil or grill the quesadillas for about 5 minutes per side. Cut into quarters and serve at once.

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