Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Black Bean Quesadilla
0
0
0
0
0
  • total
  • prep

Provided By:

  • Would you say this recipe is...
    + VOTE NOW

    • Ingredients

    Serves:

    Directions

    Place the tofu a large colander inside the sink and set a heavy saucepot directly on top of the tofu. Allow to drain about 1 hour until the tofu has shrunk slightly in size and a lot of the moisture has trained off. Cut into 1-inch cubes and set aside.

    Heat a large skillet over high heat. Add the oil and the tofu. Sprinkle taco seasoning over the tofu and reduce the heat to med-high.

    Cook the tofu with the spices for 3-4 minutes, flipping occasionally with a spatula. Reduce the heat slightly if the spices begin to burn. Add the beans and the vegetable broth and simmer for 10 minutes or until the liquid reduces a sauce begins to form.

    Preheat the oven to 400ºF. Cover a baking sheet with foil. Spray one side of half the tortillas with cooking spray and lay on the baking sheet. Divide cheese amongst the tortillas and spoon the tofu mixture over the cheese. Place the remaining tortillas on top and coat with cooking spray.

    Bake in the oven for 10-15 minutes or until the tops are golden and the cheese has melted. Slice and serve immediately.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    2 Comments

    Filter by:
    Kelly

    It still tastes good despite it not being authentic mexican.

    July 09 2010 at 12:31 PM Report abuse rate up rate down Reply
    terrymmiguel67

    Neither Tofu nor mozzarella are part of mexican cooking. If you want mexican cheese you use cotija, queso blanco, or in the US. use the mexican blends sold at supermarkets, or even monterrey jack... But definitely Tofu and Mozzarella are NOT MEXICAN

    July 07 2010 at 12:15 PM Report abuse rate up rate down Reply

    Also on AOL >>>