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NO KNEAD MARATHON BREAD

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I’m not a big time baker, but there are a handful of things that I can do well. No knead bread is definitely one of them, but honestly anyone at any level of ability can walk into their kitchen and make a loaf of this goodness. The technique was made famous by legendary bread master Jim Lahey. I make his no knead pizza dough as well. Fancy-lazy is the name of the game!

All you have to do is mix up the ingredients the night before you want to bake bread, cover the bowl, let it do its thing, shape the loaf in the morning, and bake it in a super hot dutch oven. Total simplicity and ease for such a delicious loaf of homemade bread. It is positively mind blowing the first time you try it.

I live by a US border and hop over there for some American grocery specialties from time to time. One thing that I often grab at one of my favourite grocery stores (shoutout to Wegmans) is a loaf of marathon bread. It’s super seedy, loaded with finely minced dried fruit, and little shreds of carrot. A toasted slice is just the thing with almond or peanut butter and a sprinkle of salt.

I looked at the ingredients one time and thought of that beloved no knead bread. I figured it would be simple to fix up a low maintenance, homemade version of this marathon bread at home. I would take the base, use a hearty flour, add shredded carrots, seeds, dried fruit, and a touch of warm spice to get me even more excited for Fall bread baking. It all worked! This is an excellent toast bread that warms up the house real good. Perfect for those first forays into cool weather baking! 🙂

NO KNEAD MARATHON BREAD RECIPE

SERVES: Makes one round loaf
NOTES: This recipe is entirely based based on Jim Lahey’s famous no knead bread technique.
-Any finely chopped dried fruit that you like is great. The original marathon bread that I based this on has finely chopped banana chips, apples and apricots in it. Go wild 😉
-I like to let my dough sit overnight for a solid 16 hours. Anything in the 12-18 hour window is fine.

3 cups whole wheat pastry flour, plus extra (I used Flourist’s sifted red spring wheat flour)
1 ½ teaspoons fine sea salt
1 teaspoon ground cinnamon (optional)
½ teaspoon instant yeast
⅓ cup grated carrot from roughly 1 small carrot
⅓ cup dried fruit of choice, finely chopped (I used goji berries and golden raisins)
¼ cup raw sunflower seeds, plus extra
¼ cup raw pumpkin seeds, plus extra
1 ½ cups room temperature water

THE NIGHT BEFORE:
In a large bowl, whisk together the whole wheat pastry flour, salt, cinnamon (if using), and instant yeast. To the flour mixture, add the grated carrot, chopped dried fruit, sunflower seeds, pumpkin seeds, and water. Using a spatula, stir the dough until it comes together.

The dough will seem dry in spots, extremely ragged, tough, and shaggy. This is fine! The dough will hydrate and unify overnight. Cover the bowl tightly with bees wrap or plastic wrap and place in a slightly warmer area of your house overnight, up to 18 hours.

THE NEXT MORNING:
Arrange your oven racks near the bottom of the oven to accommodate a large dutch oven (mine is 7 quart). Place the large dutch oven, lid and all, inside the oven. Preheat the oven to 450 degrees F. Let the dutch oven heat for one hour. Rip yourself a piece of parchment paper (enough to set the dough onto and transfer it to the dutch oven) and set it on the counter. If you have a mister/spray bottle, fill it with water and set it on the counter near the oven.

While the oven is preheating, shape your bread. Lightly sprinkle a working surface with more whole wheat pastry flour. Using a spatula, gently scrape the marathon bread dough out onto your floured surface. Flour your hands and gently shape the dough into a nice round loaf. I just pull up the sides and lightly tuck each “flap” of dough in the center until I go all the way around. Minimal handling is optimal!

Once you’ve shaped the dough, set it on top of the parchment paper and cover it while you wait for the oven to finish preheating. Press some seeds into the exterior of the bread if you like.

Once the hour is up, carefully remove the dutch oven from the oven and set it down. Carefully remove the lid of the dutch oven (remember to use a dry towel–it’s super hot!) and set it to the side. Uncover the marathon bread dough. Grab the corners of the parchment paper and carefully transfer the dough to the hot dutch oven. Once it’s in place, use your dry towel to grab the dutch oven lid again. Quickly spritz the inside of the hot dutch oven lid with your mister/spray bottle of water and close the lid on top.

Transfer the dutch oven back into the oven. Set a timer for 30 minutes. Once the 30 minutes are up, open the oven and remove the dutch oven lid. Let the marathon bread bake for 15 more minutes, or until the top is quite browned. Remove the marathon bread from the oven.

Let the marathon bread cool completely before slicing. This should take a good 2 hours. Transfer the marathon bread to a cooling rack to speed this process up if you wish.

Vegetarian Research

Rice and Bean Fajita Quesadillas

These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.

close up of a bean and rice fajita quesadilla on a cutting board topped with guacamole

Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them.  These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.

Why You’ll Love This Filling Quesadilla Recipe

  • Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
  • Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
  • Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole).  You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.

showing how to prepare the bell peppers and fajita seasoning

Why Your Body Will Love These Hearty Quesadillas

  • Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
  • Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
  • Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.

showing how to assemble and cook a vegetarian fajita quesadilla

Rice and Bean Fajita Quesadilla Recipe Ingredients

  • Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier.  You can also buy packaged fajita seasoning instead of making your own.
  • Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
  • Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
  • Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
  • Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.

horizontal photo of a stack of rice and bean quesadillas

How To Make Vegetarian Fajita Quesadillas

  1. Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
  2. Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
  3. Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
  4. Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.

a stack of rice and bean fajita quesadillas on a cutting board

Recipe Frequently Asked Questions

  • Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
  • Make this recipe vegan by using a meltable, shredded vegan cheese.
  • How should these quesadillas be served?  You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
  • Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
  • How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
  • Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.

Have a question I didn’t answer?  Ask me in the comment section below, and I will get back to you ASAP!

close up of vegetarian fajita quesadillas stacked on top of each other

Looking For More Vegetarian Quesadilla Recipes?

BBQ Black Bean Quesadillas

Broccoli Cheddar and White Bean Quesadillas

Corn and Zucchini Quesadillas

Easy Rice and Bean Quesadillas

Avocado Pesto Quesadillas


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Rice and Bean Fajita Quesadillas



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  • Author:
    She Likes Food


  • Total Time:
    30 minutes


  • Yield:
    6-8
  • Diet: Vegetarian

Description

These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.


Ingredients

  • 1 tablespoon olive oil, or oil of choice
  • 2 medium sized bell peppers, diced (whatever colors you prefer)
  • 1/2 yellow onion, diced
  • 1 cup cooked rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 68 large flour tortillas
  • 2 cups shredded cheese

Fajita Seasoning

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper



Instructions

  1. Heat a large pan over medium heat and add in the oil.  Once hot, add in the peppers, onions an a pinch of salt.  Mix  together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
  2. Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through.  You can add a little extra oil in, if needed.
  3. Assemble your quesadillas:  lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla.  Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese.  Fold over the other side of the tortilla and press down.
  4. Heat a large pan over medium heat and add butter, oil or cooking spray.  Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy.  Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.

Notes

Quesadilla can also be cooked on a large sheet pan in the oven.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop
  • Cuisine: Mexican Inspired

The post Rice and Bean Fajita Quesadillas appeared first on She Likes Food.

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