Portobello-and-Red Pepper Quesadillas.

ingredients:

For the Bean Purée:
1 cup white, black, or pinto beans
1 1-inch piece kombu (seaweed found in Asian markets or health food stores)
1 minced garlic clove, or ½ tsp. garlic powder
½ tsp. chili or chipotle powder
½ tsp. sea salt
1 tsp. fresh lime juice
2 Tbsp. chopped cilantro

For the Filling:
2 large portobello mushrooms, thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
1 Tbsp. extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

2 12-inch flour tortillas
1 small red onion, very thinly sliced
2/3 cup grated soy cheese

1.) First, prepare the bean purée. Pick over and rinse the beans and put them in a bowl with the piece of kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to 8 hours or overnight.

2.) Drain the beans, reserving the kombu, and transfer them both to a soup pot. Add 6 cups of water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender. Drain and set aside, reserving about a cup of cooking liquid.

3.) Transfer the beans to a food processor or blender. Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth. Taste and adjust the seasonings. The purée can be made up to 3 days ahead of time and kept in the refrigerator.

4.) Preheat the oven to 350°F.Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste. Place on a baking sheet in a single layer and roast for 30 to 45 minutes. Set aside.

5.) Assemble the quesadillas and bake until warmed through, about 15 minutes, turning once. Or, for a crisper result, broil or grill the quesadillas for about 5 minutes per side. Cut into quarters and serve at once.

makes: 4 servings