Hominy is a wonderful ingredient that can be used in so many ways. I love to make these quesadillas. The black beans pair well with the hominy and I love using fresh cilantro. It’s healthy, filling, and oh so delicious. If you want a vegan version, go with a tofu based sour cream and cheeses.
Vegan note: Substitute dairy-free cheese and a tofu based sour cream found in most supermarkets and health food stores.
Yield: 1 serving
1 large tortilla (wheat, spinach, any flavor you like)
1/2 cup non-dairy shredded cheese (pepper jack, sharp cheddar, any kind you like)
3 tbsp. hominy (yellow or white)
3 tbsp. black beans
2 tbsp. corn
2 tbsp. diced green chilies
1 roma tomato
1 tbsp. olive oil
1/4 cup nondairy vegan sour cream
1 lime, juiced
2 tbsp. fresh cilantro
Wash and slice thin the tomato and scallions. In a medium skillet heat to medium high. Add the olive oil and warm the tortilla on both sides.
Spread on one half the black beans, corn, hominy, green chilies, scallions, and tomato slices. Cook 1-2 minutes, fold in half and flip over. Open and add the shredded cheese and cilantro. Cook 1-2 minutes until cheese is melted.
In a small bowl, add the sour cream, lime juice, and mix well.
Cut the quesadilla into thirds and serve with sour cream.