Black Bean Fiesta #2 (Now with Plantains & Scallions!)
I’ve become a big fan of remaking leftovers or, more to the point, making a meal that can be changed into something else with minimal effort. When you work full-time or just have a hectic schedule, this can be a timesaver that’s tastier and better for you than takeout. (WYEIWYG favorite Robin Miller calls this “morphing” your meals, and that is why she is on television and I am writing a blog.)
Tonight’s effort, Black Bean Quesadillas with Plantains and Scallions , began Friday when my husband made vegetarian tacos (black beans, red pepper, homemade guacamole, taco shells). I also threw in some shredded rotisserie chicken I had, which I usually use for salads and to bulk up soups throughout the week. I served this alongside Sopa de Lima.
Black Bean Quesadillas with Scallions and Plantains
2 servings (9 Weight Watchers points per serving)
2 sprays cooking spray
2 flour tortillas, 6 inches
1/4 cup guacamole
1/2 cup black bean and pepper mixture
1/2 cup roasted chicken
1/4 cup shredded cheddar cheese
1 tsp canola oil
salt & pepper to taste
For quesadillas: Preheat oven to 400. Spray cookie sheet with cooking spray. On one side of 6-inch flour tortilla, spread guacamole. Layer black bean mixture, roasted chicken, and shredded cheddar. Top with second tortilla. Bake 5-7 minutes, then flip and bake another 5-7 minutes. Cut into sixths and serve.
For plaintains and scallions: Peel plantain, cut in half lengthwise and then into bite-size pieces. Cut root and tops off scallions (they should be about 5 inches long). Heat oil in pan, add scallions and cook until they begin to soften. Add plantains, and fry until golden. Sprinkle with salt and pepper; serve.