CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
ANGELINA L aRUE Sheet pan meals are a welcome quick dinner any night of the week because they are a breeze to make. And when it involves Tex-Mex, it’s even better.
The concept of creating a wrap by covering the bottom of a sheet pan with flour tortillas is brilliant. We can simply spread our choice of quesadilla fillings over the tortillas, and fold over the edges to form a large quesadilla.
For 4 quesadillas I use 4, 10-inch flour tortillas. Black beans, pinto beans, or a combination may be used. Seasoned ground hamburger or seasoned tofu crumbles add more protein to the quesadilla. Toppings such as avocado slices or pico de gallo complete the toasty creation.
Serve the quesadillas with Spanish rice or a salad to round out the meal.
Enjoy food made fresh!
Sheet Pan Quesadillas
Nonstick cooking spray 4 (10-inch) flour tortillas ½ large onion, peeled and diced 3 cloves garlic, peeled and minced ½ pound crumbled extra firm tofu, or ground beef 2 cups pinto or black beans, drained 1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon ground black pepper 3 tablespoons liquid aminos 1 cup grated cheddar cheese, optional Avocado and pico de gallo to serve Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. Place tortillas overlapping along the bottom of the sheet pan.
Spray a large skillet with non-stick cooking spray. Add onions and cook over medium heat for 3 to 5 minutes; add garlic and stir to combine. Cook for another minute. Add crumbled tofu or ground beef. Stir to combine with onions and garlic. Continue cooking over medium heat for 8 to 10 minutes until tofu or ground beef has browned.
Add beans, chili powder, cumin, paprika, black pepper and liquid aminos. Stir and cook for 3 to 4 minutes until heated through.
Spoon the mixture onto the tortillas. Top with cheese, if desired. Fold sides of the tortillas over lengthwise, overlapping in the middle. Tuck short ends beneath the rectangular quesadilla.
Place another sheet pan on top of the quesadilla and set a heavy pan such as a cast iron skillet on top to weight it down. Bake in preheated oven for 15 minutes. Remove top sheet pan and weight and continue baking uncovered for 10 minutes.
Cut into 4 triangles and serve with desired toppings. Makes 4 quesadillas.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
