Being pregnant does not mean eating for two. And it is not an excuse to eat whatever you want. In reality, for a healthy single pregnancy, you do not need any extra calories the first trimester. The second about 300 more. And the third about 500 more.
One of the best things at the restaurant I used to work at was the Corn Chowder. Creamy, sweet, a little spicy and tons of flavor. So I decided to make my own version at home since I had lovely fresh organic corn from my vegetable box delivery.
My work has these quesadillas with mushrooms in them, and it sounds amazing. But, queso is not vegan so I can’t have them. Then it dawned on me today that I could make a quesadilla with beans instead, like I often do at home. I originally got the idea from a recipe I saw on VegWeb for one with white beans.
I had the luxury of making this on the flat top grill at work. And I used the homemade slow-cooked pinto beans and the already marinated mushrooms and poblano peppers. But, luckily I have already posted a recipe for how to slow cook pinto beans and it’s not that hard to marinade and sauté veggies at home.
As I was making this, the cooks all looked at me funny and asked what I was making. When I explained it was, they thought I was crazy, “Quesa-dilla, you need queso in order to make it, not frijoles!” So I said, “Fine, it’s a noquesadilla…a beanadilla.”
This makes 1 large quesadilla/beanadilla/whatever you want to call it.
1/2 cup mushrooms, washed and sliced
1/2 of a poblano pepper, chopped
1/2 tbs of olive oil
Juice of a lime
Red pepper flake, to taste
Salt and pepper, to taste
1 large tortilla (read the label carefully to make sure it doesn’t have lard)
1/2 cup of cooked pinto beans (try mine)
Salsa, guacamole, or whatever other condiment for dipping
In a skillet over medium heat, sauté the sliced mushrooms and chopped poblano pepper until soft.
Immediately add to a small bowl and add the oil, lime juice, pepper, and salt and pepper. Let it sit for at least 15 minutes. Drain off the excess liquid when ready to use.
In a large skillet over medium-high heat, place the tortilla down in it.
Spread the beans evenly on one half.
Top the beans with the veggie mixture.
Fold the tortilla over to cover the filling.
Brown on the onside as desired.
Flip carefully and brown on the other side.
Slice into wedges and serve with the sauce of your choice.
My restaurant makes killer homemade salsas. I had some of the tomatillo, my favorite and our delicious homemade guacamole.
Forget cheese, mushrooms are good no matter how you serve them. And the poblano gives it just a touch of sweetness.