Web Exclusive Round 2 Recipe Bean Chili Quesadilla

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BLACK BEAN QUESADILLA



Black Bean Quesadilla image

Provided by Sandra Lee

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream

Steps:

  • Preheat oven to 400 degrees F.
  • Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
  • Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

(WEB EXCLUSIVE) ROUND 2 RECIPE: BLACK BEAN ENCHILADAS



(Web Exclusive) Round 2 Recipe: Black Bean Enchiladas image

Provided by Sandra Lee

Categories     main-dish

Time 32m

Yield 8 enchiladas

Number Of Ingredients 17

1 (10-ounce) can enchilada sauce
8 corn tortillas
1 cup leftover Black Bean Burger mixture, recipe follows
1/2 cup shredded Cheddar
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls
1 tomato, sliced
4 small Romaine lettuce leaves, or any other type you have on hand
1/4 cup ketchup

Steps:

  • Preheat oven to 350 degrees F.
  • Pour half the of the enchilada sauce into the bottom of a baking dish.
  • Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.
  • Place 2 tablespoons of black been burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining Black Bean Burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
  • Heat a grill or grill pan over medium-low heat.
  • In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
  • Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
  • Reserve 1/3 of the black bean mixture for Black Bean Enchiladas. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

ROUND 2 RECIPE - BEAN AND CHEESE CHALUPAS



Round 2 Recipe - Bean and Cheese Chalupas image

Provided by Sandra Lee

Time 25m

Yield 4 serving

Number Of Ingredients 10

1/2 cup canola oil
4 corn tortillas
1 cup reserved bean mixture from Bean and Cheese Tamales recipe
1 cup Monterey jack cheese
1 Roma tomato, chopped
1/2 onion, chopped
1 teaspoon chili powder
Kosher salt
1/2 head green cabbage, shredded, reserved from Crispy Fish Tacos
1/4 cup sour cream

Steps:

  • Heat the oil in a medium skillet over medium heat. When the oil is hot, fry the tortillas, 1 at a time, on both sides until they are crisp. Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels.
  • Preheat the broiler.
  • Put the fried tortillas on a sheet tray and top each with 1/4 of the bean mixture and 1/4 of the cheese. Put under the broiler until the cheese is melted and bubbling, about 2 minutes.
  • In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste.
  • Remove the tortillas from the sheet tray to individual serving dishes and top with shredded cabbage, the tomato mixture, and a tablespoon of sour cream.

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