Fajita-Seasoned Veggies & Beans

MAKES: 4 servings without rice and 6-8 servings with the rice

INGREDIENTS:
- 1 Tbsp Olive Oil
- 1 can Chickpeas, rinsed
- 1 can kidney beans, rinsed
- 1 zucchini quartered and slided in 1/4 inch chunks
- 1 yellow pepper chopped (pieces should be similar in size to the zucchini)
- 1/2 small red onion, chopped
- 1 bag of your favorite tortilla chips
- 1 bunch cilantro
- 1 can of fajita season & sauce (i made this dish while staying in London, UK so I'm not sure what the american equivalent is, but I used "Mexican Discovery" brand)
- 2 cups of brown rice, cooked according to directions
- Guacamole (optional)


DIRECTIONS:
1 - Begin cooking the rice, according to your directions.
2 - Chop the onion, zucchini and yellow pepper. Open the canned beans and rinse.
3 - Heat the olive oil in a large pan or wok, over medium-high heat. Toss in the chopped veggies. Saute for about 2 minutes, then add the beans. Pour the Fajita Seasoning over the veggie and bean mixture. Cook, stirring frequently for about 5 minutes.
4 - Pour in the Fajita Sauce and bring to a light boil, then remove from heat.
5 - Put a small scoop of rice in your bowl and cover with about 1/2-3/4 cup of veggie/bean mixture. Break chips over top and top with a large spoon of guacamole. Garnish with cilantro.

Black Bean and Plantain Quesadilla

Makes: 4 quesadillas
INGREDIENTS:

- 1 ripe plantain
- 1 T olive oil 
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1/2 tsp cumin
- 1 tsp chili powder
- 2 tomatos, seeded and chopped 
- 1 - 15 oz. can of black beans, drained and rinsed
- salt to taste 
- 4 medium whole wheat tortillas
- 8 oz shredded Almond brand Vegan Mozzarella Cheese
- 1 bunch of cilantro, chopped
- salsa for dipping

DIRECTIONS:

Wash plantain and, leaving it in the skin, cut it into fourths crosswise. Simmer pieces in boiling water for 20 minutes. While the plantains are simmering, heat the oil in a skillet and saute the onion (and jalapeno if using) until tender. Add the cumin, chili powder and tomato and simmer another minute or two. Add the black beans, and salt the bean mixture to taste, stirring until bubbly.

Drain and peel the plantains. I used a fork and tongs to handle them, they are hot! Put them in a food processor with about 1-2 tablespoons of water and blend until smooth.

Preheat the oven to 350 degrees F and lightly spray or oil a large baking sheet. Spread two tortillas evenly with 1/4 of the mashed plantains. Top each with 14 of the beans and cheese. Sprinkle with cilantro. Bake about 15 minutes or until heated through and golden. Fold the quesadillas in half before serving. Serve with salsa on the side. 

Adapted from: http://www.vegetarianunderground.com/2010/05/black-bean-and-plantain-quesadillas.html