Again, Mexican food without cheese is a little hard to take sometimes (although I always say that if you have guacamole, who needs cheese!!) - but once again, I was pleasantly surprised at the yum factor of this Mexican style dish. The nutty cheese once again showed itself to be perfectly delicious and flavorful. I absolutely loved these quesadillas topped with guacamole and salsa. The recipe calls for green chiles but I am the only one in my family who likes them so I left them out. I had quite a bit of leftover filling because I didn't make the full amount of quesadillas. My plan is to make the remaining filling into enchiladas with the addition of the enchilada sauce used on the enchilada casserole from a few posts ago...can't wait! Note: unfortunately, my hubby wasn't all that fond of these. Oh well, I thought they were fabulous!
Black Bean and Corn Quesadillas (Source: 500 Vegan Recipes)
1 15 oz can black beans, drained and rinsed
1/2 cup corn
8 oz Nutty Cheese, Mexican variation (see below)
1/2 cup chopped cilantro
4 oz nondairy cream cheese
6 flour tortillas
In a mixing bowl, mix together all ingrediets except tortillas. Spread mixture evenly over tortillas. Cook on a dry griddle until browned on each side or drizzle oil in skillet and lightly crisp outer edges until browned. Serve with salsa and guacamole.
Nutty Cheese (Source: 500 Vegan Recipes)
1 oz agar agar powder
2 cups water
2 cups raw cashews, finely ground into powder
3 T lemon juice
2 T olive oil
¼ cup nutritional yeast
2 t fine sea salt
½ t onion powder
½ t garlic powder
Prepare loaf pan by spraying with cooking spray. Place the agar agar in water and bring to full boil. Boil for 5 min. Stir often to prevent boiling over. Place remaining ingredients in a food processor and blend until smooth. Pour the mixture into the water-agar mixture and whisk until creamy and smooth. Quickly pour into oiled loaf pan and refrigerate until set.
Mexican variation: Add 1 t cumin to mixture in food processor.
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