Canadian Living – September 2019

(Jacob Rumans) #1

BEAN AND BOCCONCINI


QUESADILLAS


MAKES 4 SERVINGS


1 Spanish onion, chopped
canola oil
2 cloves garlic, chopped
1 tsp cumin seeds, crushed
½ tsp fennel seeds, crushed
1 each sweet orange and red pepper,
seeded and diced
4 cups drained canned black beans, rinsed
1 tsp sriracha hot sauce


4 large tortillas
100 g bocconcini cheese, sliced
basil leaves, coarsely chopped

In large skillet set over medium-high heat,
cook onion in drizzle of oil until softened.
Add garlic, cumin and fennel; cook, stirring,
for 1 minute. Add sweet peppers; cook for
2 minutes.
Add black beans and sriracha. Add enough
water to come halfway up bean mixture; bring

to simmer and cook until beans are heated
through. Mash half of the mixture with fork.
Brush 2 tortillas with oil; spread with black
bean mixture. Top with bocconcini slices,
and sprinkle with basil to taste. Top with
remaining tortillas; brush with oil. In skillet
set over medium-high heat, one at a time,
brown quesadillas on both sides. To serve,
cut into wedges.
PER SERVING 550 cal, 25 g pro, 17 g total fat (5 g sat. fat), 76 g
carb (18 g dietary fibre), 15 mg chol, 375 mg sodium.

Serve the
quesadillas
with a fresh
tomato salad.

ON THE
TABLE IN

30
MINUTES

80 | CANADIAN LIVING SEPTEMBER 2019

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