(quick method using a food processor)
Substitute up to half of the white flour with any other flour of your choice. Keep in mind that whole wheat flour may need a little more water to moisten it enough.
3 cups flour
1/3 cup vegetable oil or shortening (I usually use olive oil)
1 tsp salt
1 cup warm water
1. Combine oil and flour in food processor until crumbly (1 min)
2. Dissolve salt in warm water. Pour down feed tube a little at a time until dough forms a smooth ball but is not sticky (add more flour if sticky). Dough should clean sides of bowl. Process dough so ball turns about 25 times.
3. Turn out into bowl and freeze. If using immediately, dough needs to rest at least 30 minutes before using or it won't be elastic enough.
4. To use: Roll dough into 16 small (or 8 larger balls) about the size of a golf ball. Roll out onto floured surfaced or use a tortilla press. Cook in a dry frying pan (i use my cast iron pan set on medium) and cook until each side is lightly browned (couple of minutes per side)
Cover w/ tea towel until ready to serve.
Black Bean Quesidillas
Preparation time 15 minutes Cooking time 12 minutes - N/A Makes 4 servings
1 red pepper
2 tsp (10 mL) olive oil
1 onion, finely chopped
2 garlic cloves, finely minced
19 oz (540 mL) can black beans
1 cup (250 mL) salsa
1 tsp (5 mL) ground cumin
1/4 cup (50 mL) chopped coriander
1 cup (250 mL) grated Monterey Jack cheese, preferably light (or just use cheddar like i did LOL)
8 (7-inch/17.5-cm) whole-wheat tortillas (see recipe above)
Preheat oven to 350F (180C).
Core and seed pepper. Dice into 1/4-inch (0.5-cm) pieces.
Heat oil in a large frying pan set over medium heat. Add onion. Stir often until soft, about 3 minutes. Stir in pepper and garlic.
Cook, stirring occasionally, about 2 minutes.
Rinse and drain beans, then add with salsa and cumin. Stir occasionally until beans are hot, about 3 minutes. Remove from heat.
In a bowl, mix coriander and cheese.
Place a tortilla in a medium-size non-stick frying pan set over medium heat. Spoon one-quarter of bean mixture overtop. Sprinkle with one-quarter of cheese mixture. Cover with a tortilla. Press down. Cook until bottom tortilla is golden, about 2 minutes.
Using a large spatula, flip over. Brown other side, 2 minutes. Place on a baking sheet. Keep warm in oven. Repeat with remaining tortillas. Cut quesadillas into quarters.
First published in Chatelaine's 07/2002 issue.
Mmm Mmm Mmm delish :)