Black Bean & Tofu Smash Quesadillas
Roughly chop the half onion, 2 cloves garlic, mint, and spinach. Mince them together in a food processor until finely chopped. In a large bo...
Ingredients
- 2 cans black beans
- 1/2 yellow onion
- 2 cloves garlic
- 1/4 cup fresh mint leaves
- 1 cup fresh spinach
- 1 block firm tofu
- 2 tablespoons ketchup or tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- Salt to taste
- 10 flour tortillas (medium size)
- Ghee or oil for cooking tortillas (optional)
- Shredded cheddar cheese (for filling)
- Avocado oil spray
Instructions
Roughly chop the half onion, 2 cloves garlic, mint, and spinach. Mince them together in a food processor until finely chopped. In a large bowl, smash the 2 cans of black beans with a fork or potato masher. Leave some texture. Do not drain the beans if there is not much liquid. Add the minced vegetable mixture to the smashed black beans. Stir in the curry powder, salt, and garlic powder. Crumble the block of tofu into a cast iron pan. Spray the pan with avocado oil. Cook the tofu over high heat, breaking it up further as it cooks. Once the tofu begins to dry out, add the ketchup or tomato paste and soy sauce. Stir well to combine and cook until the liquid has mostly evaporated. Add any other desired seasonings like carnitas or taco seasoning, but avoid adding more salt due to the soy sauce. Heat the tortillas one at a time in a separate pan or on a griddle (tava) with a little ghee or oil, if desired. This is optional but adds flavor and crispness. Assemble the quesadillas: Sprinkle shredded cheddar cheese onto a warmed tortilla. Spoon a generous amount of the black bean mixture over the cheese, followed by some of the seasoned tofu. Either fold the tortilla in half to create a traditional quesadilla, or for a 'smash burger' style, place another tortilla on top of the filling and carefully flip the entire assembly to cook the other side. You can also layer the bean and tofu mixture, top with tortillas, and then fold. Cook each quesadilla until golden brown and the cheese is melted, flipping as needed for even cooking. Once cooked, cut each quesadilla in half or quarters to make them easier to handle and eat.
