Pinto Bean and Tuna Quesadillas
YIELD: 4425 grams/28 Quesadillas
| Ingredients | Amount |
|---|---|
| Good Catch® Plant-Based Tuna Flake, (1 full saddlebag) | 1133 grams |
| Pinto beans, cooked and cooled; divided | 1900 grams |
| Whole cumin seeds | 25 grams |
| Minced fresh garlic | 25 grams |
| Plant-based butter, softened | 100 grams |
| Mild tomato salsa | 650 grams |
| Chipotle powder | 15 grams |
| Finely diced poblano peppers | 250 grams |
| Thinly sliced green onions | 250 grams |
| Roughly chopped cilantro leaves | 80 grams |
| 8” corn tortillas | 56 count |
| Plant-based cheddar cheese, shredded | 1820 grams |
| Neutral cooking oil | as needed |
| Plant-based sour cream | as needed |
| Salsa | as needed |
| Lime wedges | as needed |
METHOD:
Thaw saddlebag of tuna in the refrigerator overnight.
Purée half of the beans in a food processor with cumin, garlic, butter, salsa and chipotle powder.
Lightly mash the remainder of the beans.
Pour the purée into a large bowl and add the tuna, mashed beans, poblano peppers, scallions and cilantro. Fold to fully incorporate all ingredients.
To assemble quesadillas:
On one 8” tortilla, evenly spread 155 grams of the tuna and bean mixture.
Add 65 grams of shredded cheddar and distribute evenly. Cover with another tortilla.
In a cast iron pan or flat-top griddle, warm a thin layer of neutral cooking oil and cook each side for approximately 4-5 minutes or until the tortillas are golden in color, the filing is hot throughout and the cheese is melted.
Serve quesadillas with a dollop of sour cream, salsa and lime wedges.