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Portobello-and-Red Pepper ‘Quesadillas’

This Candle Café specialty will wow anyone who tries it.

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 1/2 tsp. garlic powder

1/2 tsp. chili or chipotle powder

1/2 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

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http://www.vegcooking.com/recipeshow.asp?RequestID=584