Wednesday, October 18, 2006

Black bean quesadillas

1 1/2 cup flour
1 1/2 cornmeal
2 tsp baking powder
2/3 tsp salt
1 cup boiling water
1 Tbsp oil

Mix dry ingredients. Pour water and oil in at once. Mix well until dough begins to pull away from sides of bowl. Knead dough well for about 5 minutes. Cover with a wet towel and let sit at least 30 minutes. Divide into 12 pieces, shaping them into balls then covering with the wet towel. Roll the first piece out thinly using a rolling pin.

Heat a cast iron skillet to med-high. Cook tortilla for about one minute on either side, just until spots begin to appear. Repeat with remaining 11 dough balls.

Stack cooked tortillas on a plate, covering them with a damp towel.

Black beans and corn filling:

1 can black beans
1/2 cup corn
2 Tbsp taco seasoning
dash liquid smoke (opt)

Heat beans, corn, and seasonings. Scoop one large spoonful (about 1/4 cup) into a tortilla. Grate Pepper Jack or Gouda cheese over the filling. Fold tortilla and layer them into a 9x13 baking dish. Bake at 350 for 15 minutes or until tortillas begin to crisp.

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