6flour tortillas for burritos8 inch; from 11-oz package
1small tomatoseeded, chopped (1⁄2 cup)
4mediumgreen onionschopped (1⁄4 cup)
1can4.5 oz chopped green chiles, drained
Chopped fresh cilantroif desired
Instructies
Heat oven to 350°F.
Sprinkle 1⁄3 cup cheese evenly over half of each tortilla.
Sprinkle tomato, onions, chiles and cilantro over cheese.
Fold tortillas over filling; sprinkle with additional cilantro.
Place on ungreased cookie sheet.
Bake about 5 minutes or just until cheese is melted.
Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.
Notes / Tips / Wine Advice:
Tortillas are handy wrappers to keep on hand! They can be stuffed, rolled and folded for a super-easy meal. Look for regular, whole wheat, fat-free and flavored varieties.
1package sliced fresh mushrooms (about 3 cups)8 oz
8flour tortillas for soft tacos & fajitas6 inch; from 8.2-oz package
1⅓cups shredded Mexican cheese blend5 1⁄3 oz
Instructies
In 10-inch skillet, heat oil over medium heat.
Add chiles, onion and mushrooms; cook 10 minutes, stirring frequently, until vegetables are tender.
Divide vegetable mixture evenly onto 4 tortillas.
Sprinkle each with 3 tablespoons cheese.
Top with remaining tortillas.
Wipe skillet clean with paper towels.
Spray skillet with cooking spray; heat over medium heat.
Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom.
Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted.
Remove from skillet to serving platter; cover with foil to keep warm.
Repeat with remaining quesadillas.
Notes / Tips / Wine Advice:
For a spicier flavor, spread each tortilla lightly with salsa. Then top with the vegetables and cheese. If you want to walk on the mild side, 1 green bell pepper can be substituted for the poblano chiles.
Meanwhile, in food processor, place broccoli, mushrooms and bell pepper.
Cover; process with quick on-and-off pulses to finely chop vegetables (do not puree).
Stir vegetables into rice.
Add beans, egg, garlic and seasoned salt to food processor.
Cover; process until smooth.
Stir bean mixture, onion and bread crumbs into vegetable mixture.
Using about 1⁄2 cup vegetable mixture for each, shape into 4 patties, each about 1⁄2 inch thick.
In 10-inch nonstick skillet, heat oil over medium-high heat.
Add patties; cook 8 to 10 minutes, turning once, until brown and crisp.
Top bottom halves of buns with patties and desired toppings.
Cover with top halves of buns.
Notes / Tips / Wine Advice:
Want to make Veggie and Bean “Meatballs”? Heat oven to 400°F. Generously spray 15x10x1-inch pan with cooking spray. Shape vegetable mixture into 16 balls; place in pan. Generously spray tops of balls with cooking spray. Bake about 20 minutes or until crisp. Serve with pasta sauce (any flavor) or cheese sauce.
Stir in all remaining patty ingredients except oil.
Shape mixture into 4 patties.
In 10-inch nonstick skillet, heat oil over medium heat.
Add patties; cook about 10 minutes, turning once, until light brown.
Top bottom halves of buns with patties, sauce, tomato and lettuce.
Cover with top halves of buns.
Notes / Tips / Wine Advice:
If soybeans are missing from your supermarket shelves, canned pinto beans, drained and rinsed, are a tasty bean backup for these delicious bean burgers.
1canblack beans with cumin and chili, undrained15 oz
1canchopped green chiles, undrained4.5 oz
1cupplain bread crumbs
1eggbeaten
¼cup yellow cornmeal
2tablespoonsvegetable oil
5burger bunstoasted
1tablespoonmayonnaise or salad dressing
1 ¼cups shredded lettuce
3tablespoonschunky-style salsa
Instructies
Place beans in food processor or blender.
Cover; process until slightly mashed.
Remove from food processor to bowl; stir in chiles, bread crumbs and egg.
Shape mixture into 5 patties, each about 1⁄2 inch thick.
Coat each patty with cornmeal.
In 10-inch skillet, heat oil over medium heat.
Add patties; cook 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides.
Spread bottom halves of buns with mayonnaise.
Top with lettuce, patties and salsa.
Cover with top halves of buns.
Notes / Tips / Wine Advice:
Coating the patties with cornmeal gives them a delicious crispy coating. If the seasoned black beans aren’t available, use unseasoned black beans and add one teaspoon chili powder.
1jarmushrooms2.5 oz sliced , drained, finely chopped
1jarpimientos2 oz diced , drained
2tablespoonsvegetable oil
Instructies
Cook wild rice in water as directed on package.
In medium bowl, mix rice and remaining ingredients except oil.
In 10-inch skillet, heat oil over medium heat.
Scoop wild rice mixture by 1⁄3 cupfuls into skillet; flatten to 1⁄2-inch thickness.
Cook about 3 minutes on each side or until light brown.
Remove patties from skillet; cover to keep warm while cooking remaining patties.
*To toast pecans, sprinkle in ungreased heavy skillet.
Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Notes / Tips / Wine Advice:
These “burgers” are deliciously chewy with a toasted pecan crunch. We tested them in the fall and found they’re really good on sandwich buns with cranberry sauce. Try serving them at Thanksgiving for those not eating turkey.
