Deconstructed Taco Salad
1 package Pure Farmland Simply Seasoned Protein Starter
1½ red onions
½ cup apple cider vinegar
½ cup water
2 Tbsp. turbinado sugar
1 tsp. salt
2 green bell peppers (or colored bell peppers of choice)
30 oz. black beans (2 cans)
2 Tbsp. taco seasoning
2 tsp. vegetable oil
4 oz. shredded cheese of choice (mozzarella pictured)
Salt & pepper to taste
Prepare the peppers: Cut and deseed green peppers, dicing into small pieces. Set aside.
Pickle the onion: Peel and thinly slice onion. In a saucepan, bring onion, apple cider vinegar, water, sugar & salt to a boil. Reduce heat and simmer for about 10 minutes, or until onions are soft.
Heat Pure Farmland Protein Starter in a large skillet over medium-high heat. Break apart with spatula & cook until moisture has evaporated & product browns, about 12 minutes.
Add black beans, green peppers & taco seasoning to skillet with the protein starter. Allow to cook until all ingredients are heated through, about 3 minutes.
While filling continues to cook, layer one tortilla with cheese. Top the cheesy tortilla with filling & sprinkle more cheese on top. Cover with another tortilla & press to seal.
Add vegetable oil to skillet previously used for filling and return to medium heat. Return quesadilla to skillet. Cook until golden brown; approximately 3 minutes. Flip and repeat on other side.
Remove & repeat with remaining quesadillas
Top quesadillas with pickled onion and serve immediately.
Optional: Serve with your favorite dip—salsa, sour cream, guacamole or ranch.
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