Home | Search | Services | Resources | Advocacy |  Consumers |  Employment 
  Newsletter | Computers | Famous | About Us | Contribute | Contact Info

Recipe Archive

Pinto Beans and Quesadillas

(beans plus corn equals whole protein)

• Beans

  Thoroughly rinse four cups of pinto beans, place them in a crock pot (slow cooker) and cover with water, add some salt, bring beans to a boil, and simmer for four hours. Make sure to keep the beans covered with water.

  When the beans are cooked:

  - Have a bowl of plain beans
  - Mash up some beans, add salsa and spices
  - Use as bean dip with corn chips
  - Use as refried beans for burrito and quesadillas filling
  - Spice the beans to taste - one of my favorite ways is too add stewed tomatoes and chopped onion, simmer for 20 more minutes, then add some chopped fresh cilantro and serve
  
  

• Quesadillas (cheese)

  Choose your favorite corn tortillas -- I prefer the very thin type found in the refrigerated cases of your grocery store

  Place a few drops of olive oil in a heated (300 degrees) fry pan. Place a tortilla in the pan and swish it around in the olive oil.

  On one half of the tortilla put:

  - grated cheese (sharp cheddar or Monterey jack)
  - finely chopped onion
  - chopped cilantro
  - a few drops of green chilies salsa (hot or mild)
  - fold the tortilla over and continue to heat for one to two minutes per side
  - transfer the quesadillas to a serving plate and dust with Parmesan cheese
  - repeat as necessary
  
  

• Tofu

  - Place olive oil in a heated fry pan
  - Drain a pound of tofu and crumble it into the pan
  - Spice with soy sauce and paprika
  - Slow fry the tofu, stirring at regular intervals until it is dry and somewhat browned
  - Season the tofu with a package of taco seasoning or with your own favorite seasonings
  
  

• Quesadillas (bean and tofu)

  Same as cheese quesadillas only use beans and tofu for the filling