In the last week I discovered a new favorite way to use leftovers from a Mexican restaurant, plus an odd but tasty variation on quesadillas.
Green & Black Tacos
For each taco you will need:
1 large tortilla (whole wheat or corn)
1/2 cup black beans (I used leftovers from a Mexican restaurant, or you can season your own)
1/4 cup shredded cheese (optional)
1/4 medium zucchini, chopped into small cubes and cooked (I cheated microwaved it briefly; this worked fine)
1/4 avocado, mashed
Layer black beans, zucchini and cheese over one half of tortilla. Fold in half and bake for about 8 minutes in preheated toaster oven, or in a skillet on medium heat. When filling is hot and tortilla is golden brown, add mashed avocado and eat.
For each pizza-dilla you will need:
3-4 slices tempeh, cooked in a skillet or toaster oven until slightly browned and crisp
1/4 cup shredded mozzarella cheese
1/2 cup tomato sauce
1 large whole wheat tortilla
Let tempeh cool briefly, then crumble into small pieces with your hands. Mix together tempeh bits, sauce and cheese. Spread mixture over half of tortilla, sprinkle liberally with oregano and fold over. Cook for a few minutes on each side in a skillet on medium heat. Cut in half and enjoy.