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