Quesadillas with Black Beans & Tofu, Huitlacoche, & Rajas

Name: Quesadillas with Black Beans & Tofu, Huitlacoche, & Rajas
Yield: Serves 4
Cuisine: Mexican
Ingredients: 16 small or 8 large wheat tortillas; Vegan melty cheese, sliced (optional); Sea salt and freshly ground black pepper; 1 small can of huitlacoche (or mushrooms), drained; Handful of green rajas (or mild green chiles/jalapeños, roasted, seeded, skinned, and cut into strips) from a small can, plus extra to serve; A few drops of chipotle or Tabasco sauce; 14 oz [400 g] firm tofu, drained and sliced ⅜ in [1 cm] thick; 1 chipotle, roasted and then soaked; 1 Tbsp sweet paprika, plus 1 tsp; 1 Tbsp fresh or dried thyme leaves; Large handful of chopped cilantro leaves; Juice of 1 lime; 1 qt [1 L] vegetable stock; 1¾ oz [50 g] vegan dark chocolate (optional); 3 tsp ground cumin; 1 Tbsp chopped garlic; 1 jalapeño chile, seeded and chopped; 14-oz [400-g] can of black beans (or pinto beans if unavailable), drained; Olive oil, for frying 1 onion, diced; 1 red bell pepper, seeded and thinly sliced; Cilantro leaves; Lime wedges; Soy yogurt; Avocado slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

I used to live in Los Angeles, where I worked in a photographic lab printing pictures by famous photographers. Every morning a Mexican food truck would pull up at about 11 A.M. and I’d order a cheesy green chile quesadilla. Heaven! At that time I was going to the gym every day doing Jane Fonda-style “aerobics”— remember them?—so I could afford to eat my body weight in fat ‘n’ carbs. This is a vegan version, equally tasty but rather healthier. Huitlacoche is a fungus that grows on corn, whic

Ingredients

Americas
Mexico
Sandwich
Breakfast
Vegan

Ingredients

Method