Black Bean and Tofu Quesadilla

Black Bean and Tofu Quesadilla

As promised in the last post, I would like to share what we did with the other half of the tofu package from yesterday.  After you open the tofu, you only have 5 days to eat it before you have to discard it.  We decided to make these Black Bean and Tofu Quesadillas.

There is not any set recipe for these quesadillas, however here is what we did for this particular meal.

Black Bean and Tofu Quesadillas

  • 7 ounces light, firm tofu (I used Nasoya brand)
  • olive oil
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • taco seasoning to taste (I got a rather large jar from Sam’s Club ensuring that there are many more South of the Border Tofu treats to come)
  • 1 14-ounce can black beans
  • 4 whole wheat tortillas (we like Tam-X-ico’s in the refrigerated section)
  • 1 14-ounce can vegetarian refried beans
  • 1 banana pepper (fresh from Whitley Farms) You can use banana pepper from a jar, jalapeno peppers or whatever you like to spice it up
  • 1 avocado sliced
  • 1 tomato sliced
  • shredded cheddar or mozzarella cheese
  • sour cream and salsa

Heat 1 tablespoon of olive oil in a large skillet.  Crumble the tofu into the pan and cook with the onion and garlic until browned.  Add the taco seasoning and black beans.  Cook until warmed through.  In a separate pan or in the microwave, heat the refried beans.  In another skillet or griddle, assemble the quesadilla by placing one tortilla in the skillet and spread it with the refried beans, add the tofu mixture, avocado, tomato slices, banana peppers, and cheese.  Heat on both sides until tortilla is crisp and the cheese is melted.  Serve with sour cream and salsa.

Again, if you don’t like tofu, you can substitute chicken or ground beef.  In our newbie adventures in eating tofu, we are mostly substituting tofu for chicken. I have been pleasantly surprised at how much I like this grease-free form of protein, especially in the summer when you want lighter meals.

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