2 Med. Tortillas ( I used Flour)
1 serving Spinach (I used frozen chopped Spinach)
1/2 cup Shredded Cheese
1/2 tsp Taco seasoning
For frozen Spinach, Cook as per directions on pack
Warm the tortillas on a skillet
On one tortilla spread the cooked spinach, sprinkle the seasoning
Layer with cheese and sprinkle with a little salt.
Put the other tortilla on top, gently transfer to the skillet once again and lightly toast on both sides
( I toasted the Quesadilla with the cheese side down so that it would melt and 'stick' the tortillas together)
Serve with Guacamole, Salsa ( I used Trader Joe's Roasted Garlic and tomato salsa, it is Medium spicy) and sour cream
4 lg Flour Tortillas
16 oz Can Black Beans (I used good ol' RAJMA)
1 ½ c Monterey Jack Cheese shredded
1 ½ c Tomato Salsa
1 sm Head Iceberg Lettuce;
½ c Plain Non-Fat Yogurt
Preheat the oven to 500øF. Spray a large pie pan with cooking spray. Lay one tortilla in the pan. Rinse black beans under cold running water, then drain. Whirl in the food processor to make a rough puree, adding ¼ cup cheese and 2 tb salsa. Paint ½ of the bean mixture onto the first tortilla. Top with cheese and salsa. Add the next tortilla and repeat. Add the top tortilla. Spray with cooking spray. Bake in the oven until bubbly and brown, about 7-10 minutes. While the torte is baking, divide the lettuce among serving plates. When browned, cut the torte into wedges, place on the serving plates and spoon a dollop of yogurt on top. Garnish with cilantro leaves.
Questions I asked myself:
Is this what it is supposed to look like? Have I made a mistake? Is this supposed to look like a pizza? I am still not sure!!! So, if I have goofed on the Torte recipe, do let me know, I will take it off.
This is my entry for Nupur's A-Z of Vegetables and hopefully I have something fully 'Desi' coming up....