Bean Quesadillas🌯🌽

For week 10 of the Food and Community Initiative, we prepared tomato potato salad, banana bread muffins, and bean quesadillas! Find the recipes below!

BANANA BREAD MUFFINS

Adapted from Love from the Oven.

Ingredients 

• 14 cups all-purpose flour 

• 9 tsp baking soda 

• 4.5 tsp baking powder 

• 4 tsp salt 

• 30 medium to large very ripe bananas 

• 2.5 blocks unsalted butter melted and cooled 

• 7 cup packed light or dark brown sugar 

• 18 large eggs lightly beaten 

• 10 teaspoon vanilla extract 
  

Instructions 

1. Preheat oven to 400 degrees F. Prepare a muffin pan. 

2. In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined. 

3. In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine. 

4. Combine wet and dry mixture until just combined. Do not over-mix. If desired, add in optional nuts and stir to combine. 

5. Divide batter between muffin cups. 

6. Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown. 

TOMATO POTATO SALAD

Adapted from EatWell101.

Ingredients

• 6 medium Russet potatoes, peeled and diced

• 1 cup cherry or grape tomato, halved

• 1/2 red onion, sliced

• 2 jalapeños, seeded and diced

• 2-1/2 tablespoons red wine vinegar

•  1-1/2 tablespoons dried oregano

•  1 tablespoon fresh chopped parsley or basil

•  1 tablespoon fresh lemon juice, plus more to taste

•  1/4 teaspoon freshly ground black pepper, plus more to taste

• 1/4 teaspoon red chili pepper flakes

•  1-1/2 cup extra-virgin olive oil

Instructions

1. To make the potato salad: Boil diced potatoes in a pot of cold salted water for 8 minutes from the boiling point, until the potatoes are tender when pierced with a fork. Drain, let dry up and chill. 

2. Combine the ingredient for the dressing: vinegar, oregano, parsley, lemon juice, pepper, red chili pepper flakes, and olive oil. Shake to emulsify the dressing. 

3. Add the cooked and chilled potatoes, tomatoes, jalapeño, and red onion to a large salad bowl. Drizzle the dressing over and toss the potato salad to combine. 

BEAN QUESADILLAS

Adapted form AllRecipes.

Ingredients

• 2 teaspoons olive oil

• 3 tablespoons finely chopped onion

• 1 (15.5 ounce) can black beans, drained and rinsed

• 1 (10 ounce) can whole kernel corn, drained

• ¼ cup salsa

• 1 tablespoon brown sugar

• ¼ teaspoon red pepper flakes

• 2 tablespoons butter, or as needed

• 8 (8 inch) flour tortillas

• 1 ½ cups shredded Monterey Jack cheese
  

Instructions

1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.

2. Melt about 1 ½ teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.