Spinach-Portobello Quesadilla and Cumin-Spring Onion Spiced Black Beans

I saw this quesadilla recipe on "Diners, Drive-ins and Dives" along with a poblano pepper sauce.  Will have to try the poblano sauce soon, but here is my version of the quesadilla.  I tried to make a simple recipe.  The original recipe called for marinating the mushrooms etc, but I skipped those steps since the intention was to create a quick recipe for an easily packable lunch.

Spinach-Portobello mushroom quesadilla

4 small tortillas
1/4 red onion, finely sliced
1 portobello mushroom, sliced (baby bellas will also work)
3 cups baby spinach, (rough chop if using regular spinach)
1/2 teaspoon cumin powder
1/2 teaspoon sesame seeds (optional)
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1/2 jalapeno pepper (deseeded and finely chopped)
1 teaspoon finely chopped garlic
salt to taste
olive oil
grated Mozarella cheese or mexican blend

Filling:  Heat a tablespoon of olive oil in a small skillet.  Once the oil warms up, add garlic, jalapeno pepper, sesame seeds and cumin powder and slightly saute for 30 seconds.  Add the onion and saute for a minute.  Add the mushrooms followed by vinegar, once the mushrooms have warmed through.  Stir well and add spinach.  Mix in salt and sugar and take off the heat after about a minute when the spinach wilts a little bit.

I use a non stick skillet to assemble my quesadillas. Place cheese, filling, cheese n half of the tortilla and fold over the other half.  I prefer mozarella because I find it holds a quesadilla better due to its stickiness.

Cumin-spring onion spiced black beans

Olive oil
1  jalapeno, deseeded and finely chopped
2 sping onions, finely chopped green and white parts
1/2 teaspoon cumin powder
1/2 teaspoon smoked paprika
1 can of black beans, 16 oz
1-2 teaspoon lemon juice (as per taste)
salt
1/2 teaspoon sugar

For me, a mixture of jalapeno, cumin powder, paprika and lemon juice is the essence of mexican cooking.  I may be completely wrong about this, but thats "mexican" in my kitchen!

Start wih a tablespoon of olive oil and add jalapenos, spring onions, cumin and paprika when the oil is warm.  Once the onions sizzle and the aroma fills your kitchen (less than a minute), add black beans, salt and sugar.  The canned beans are cooked, so it will only take a minute or two for them to warm up and soak all the flavors.  Finish with a squirt of lemon juice.

Now, thats a weekday lunch-box I am looking forward too!  I made 4 quesadillas and beans, enough for Salil and I for two lunches.

Stuffed Banana Peppers - Italian style

For 2 portions

4 small banana peppers (choose small, straight for ease of filling)
2 tablespoons ricota cheese
2 teaspoons pesto (I used home made frozen pesto, store bought will do)
Zest of one lemon
2 teaspoons lemon juice
1/4 cup ground roasted cashewnuts (or whichever nut you like)
1/4 cup bread crumbs
1 finely chopped de-seeded serrano peppe
olive oil to make a tooth past consistency stuffing

Cut the top off from the pepper and patiently de-seed it through the small opening at the top.  Mix in the rest of the ingredients to make the stuffing.  Using a piping bag (small plastic bag with a corner cut), fill the peppers with the stuffing.  It takes some patience to push it all the way to the end.  I used the blunt end of a skewer to push the stuffing deeper.

Brush some oil and bake in an oven at 350C for 10-15 minutes.