When I make my Sweet and Spicy Veggie Quesadilla, I don’t always make six servings, which means I have extra black beans and sautéed mushrooms on hand. That’s where the inspiration came from for this Mushroom and Black Bean Omelet. Treasure those leftovers and use a little creativity to transform them into a new delicious meal.
Breakfast is one of my favorite meals and I think weekday meals should be just as delicious as slowly savored weekend brunches. This recipe is fast and easy to make any day of the week. Create your own version by substituting the mushrooms and beans for last nights’ leftover vegetables, such as steamed broccoli and roasted potatoes.
Ingredients: 2 eggs ⅛ teaspoon salt ⅛ teaspoon black pepper ¼ teaspoon chipotle Chile powder ½ teaspoon butter ¼ cup black beans ¼ cup mushrooms, sautéed ¼ cup mozzarella cheese, shredded light sour cream and salsa for serving
Crack eggs in a small bowl. Season with salt, pepper and chipotle Chile powder and blend with a fork.
Melt butter in a small non-stick skillet over medium-high heat. Pour eggs into skillet and lightly stir with a spatula, until the eggs start to come together. Use the spatula to start to loosen the edges of the omelet by gently peeling it away from the pan.
When the eggs are almost set, add black beans, mushrooms and mozzarella cheese to one side. Fold omelet in half to cover ingredients. Cook for about a minute longer. Flip omelet and cook an additional minute, until outside is lightly browned and cheese has melted. Top with light sour cream and salsa before serving.
Sweet potatoes may not be a common quesadilla ingredient, but this puree — combined with black beans, mushrooms and jalapeño pepper slices — results in a delicious medley that gives your taste buds a little heat and sweet.
I love a reason to have a glass of wine with dinner. The mushrooms need some cooking wine, so there is my rational for opening a bottle and enjoying a glass with my meal. Cheers to good food, good wine and a different take on veggie quesadillas.
Ingredients: 1 tablespoon olive oil 1 (8 ounce) container white button mushrooms, sliced ¼ cup red wine (any varietal) 2 cups (1 recipe) Spicy Sweet Potato Puree 6 whole wheat tortillas 1 (15 ounce can) no-salt-added black beans, rinsed and drained 1½ cups shredded mozzarella cheese hot and sweet jalapeño pepper slices light sour cream for serving
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 minutes, until browned. Add red wine and cooking 4 to 5 minutes, until liquid is absorbed.
Spread ⅓ cup of sweet potato puree evenly on one side of tortilla. Top with ¼ cup black beans, ¼ cup mozzarella cheese, 2 tablespoons mushrooms and desired amount of jalapeño slices. Fold tortilla over, completely covering ingredients. Repeat to create 5 more quesadillas.
Heat a large non-stick skillet over medium heat. Place two quesadillas in the skillet and cook for 3 minutes on one side, until golden brown. Flip quesadillas and cook for an 3 additional minutes. Continue cooking remaining quesadillas two at a time. Cut each into 4 wedges and serve with sour cream.
Beans and butternut squash are two of my favorite combinations, and they are bundled up in a wrap along with caramelized onions to create a healthy and comforting meal. Creamy black bean hummus adds lean protein to this vegetarian wrap and also helps hold it all together. My Black Bean Hummus recipe, which you can whip up in less than five minutes, is perfect for this dish. If you want to give new life to your leftovers for a different meal the next day, serve the squash and onions on top of a salad and enjoy the hummus as a side dish with tortilla or pita chips.
Ingredients: 1 small butternut squashed, peeled, seeded and cubed 1½ tablespoon olive oil, divided ¼ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon butter 2 large onions, peeled and thinly sliced 1 teaspoon sugar 4 tortillas Black Bean Hummus 2 cups tightly packed spinach leaves
Preheat oven to 400 degrees Fahrenheit. On a half baking sheet, place butternut squash and drizzle with ½ tablespoon olive oil. Sprinkle with salt and pepper and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
Meanwhile, in a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
Spread a fourth of the black bean hummus on each tortilla and top with a fourth of the butternut squash and caramelized onions. Add ½ cup spinach to each tortilla, wrap tightly to secure vegetables and serve.
Keep canned beans in your pantry and garlic and lemon in the fridge to make this a go-to dish when you want a delicious homemade snack. It is so easy to make and tastes much better than the store-bought variety. Serve it with carrots, celery, tortilla chips or whatever you like to dip. Make it a meal by spreading hummus in a wrap or on a slice of bread topped with your favorite roasted vegetables.
Ingredients: 1 (15 ounce) can no salt added black beans 2 cloves garlic, minced 2 tablespoons water 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon cumin ¼ teaspoon salt ⅛ teaspoon cayenne pepper
Rinse and drain beans.
Fit a food processor with the steel blade. Add all ingredients in the food processor and pulse until smooth. Transfer to a bowl and serve.