Sprouted Bean Quesadillas


One of our shareholders, Cheryl King-Fischer, shared her idea to lightly saute the sprouted beans in sunflower oil and add to pasta, scrambled eggs, quesadillas and salads. We tried out the method last night and were very pleased. For the quesadilla, we like to use the large flatbread wraps and cut it into wedges. You could use smaller tortillas, if you prefer. Serves 4-6.

2 tsp sunflower oil
1/2 red onion, chopped fine
2/3 cup sprouted beans
salt and freshly ground pepper to taste
1 tsp dried cumin
1/4 tsp cayenne pepper
1/4 cup tomato puree
1 1/2 tsp dried cilantro
2 flatbread wraps
3/4 pound grated jack or pepper jack cheese
salsa for garnish (optional)

Heat oven to 400F. Heat oil in a medium pan over medium heat. Add onion and saute for two to three minutes, until translucent. Add sprouted beans, salt, pepper, cumin and cayenne. Saute until beans begin to give off their fragrance, 3 to 5 minutes. Add the tomato puree and cilantro. Continue to cook until the moisture from the puree has evaporated and you have more of a paste in the pan. Remove from heat. Place one wrap on a cookie sheet and spread with the bean sprout mixture. Sprinkle with cheese and cover with the second wrap. Bake until the cheese is fully melted, about 10 minutes. Cut into wedges using a pizza cutter and serve with salsa, if desired.

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