I had been looking for a vegan type quesadilla recipe (without all the cheese) and kept finding ones with vegetables, like sweet potato and black beans. And while that sounds good too I was really looking for something more maybe fajita like with onions or capsicums. We love our Mexican dishes and looking to create some new ones to complement our new lifestyle.
But everything had cheese and sour cream and I didn’t want that since we are eating unprocessed and organic.
I stumbled upon this recipe yesterday and knew I just had to try it. We had some organic superfood wraps in the cupboard (Chia, Spinach, Kale & Broccoli) so I knew I was on to a winner with this one. Becki had not had an appetite since her surgery; taste buds and smell were off as a result of all those drugs in her system, so I knew this would liven up her senses.
It was a hit with Becki’s verdict? “Tastes like real food. Best meal in a really long time”. Lucky we have left overs for tonight.
2 Tablespoons olive oil
3 large yellow onions, peeled and sliced
2 (8 oz) packages mushrooms (I used button and baby bella)
fresh spinach leaves
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 3 teaspoons ground cumin
- 1 teaspoon ground coriander
- 400g cooked red Kidney beans, (Instructions on how to cook the beans)
- Start by sautéing the onions in the olive oil over low heat. This will take between 30-40 minutes until they are a deep caramel color. Stir often checking if they need more oil to keep from burning. Season with salt and pepper.
- Add the mushrooms about 30 minutes in and let them release their liquid and soften, another 10 minutes.
- Wipe out the frypan and keep over low heat.
- Spread a small amount of refried beans on an organic wrap, spread some of the onion/mushrooms on ONE SIDE only and top with some baby spinach leaves.
- Place in the skillet and let it crisp up (1 min or 2) then fold the tortilla in half.
- Cut in 2 and serve with fresh coriander
Instructions to make refried beans
Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic, cumin and coriander. Cook, stirring, for 30 seconds or until fragrant. Add beans and 1/3 cup cold water. Cook, uncovered, for 5 minutes or until heated through. Remove from heat. Cool slightly.
Transfer mixture to a heatproof bowl. Using a potato masher, coarsely mash. Season with pepper.