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About the Dish

1 Vidalia Onion
1 Padron Chile
3 ounces Salad Tomatoes
1 teaspoon Ground Cumin
1/2 teaspoon PeachDish Salt
1 cup Pinto Beans
1 Avocado
2 sprigs Cilantro
1 Lime
6 small Corn Tortillas
5 ounces Oaxaca cheese
Per Serving
Calories 760
Total Fat 41 g
Saturated Fat 16 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 1090 mg
Total Carbohydrates 75 g
Dietary Fiber 22 g
Sugar 9 g
Protein 29 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
MISE EN PLACE • Peel and quarter onion. Dice 1 quarter; thinly slice remaining 3 quarters. • Discard pepper stem and seeds. Thinly slice flesh. • Quarter tomatoes. • Halve lime. Juice 1 half; cut remaining half into wedges. • Pick and chop cilantro leaves. • Rinse and drain beans.
2
Place a sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add sliced onion. Cook, stirring occasionally, until onion is lightly browned, 5-6 minutes.
3
While onion cooks, in a large bowl, mash pinto beans.
4
• To onion, stir in half of tomatoes, pepper, half of cumin and 1/4 teaspoon PeachDish Salt. • Add mixture to beans. Wipe out pan, and reserve.
5
• Halve avocado. Discard pit, and scoop flesh into a bowl. • Mash avocado. • Stir in remaining tomato, chopped onion, cilantro, lime juice, remaining cumin and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired with PeachDish Salt.
6
• Place sauté pan over medium-low heat. Add 1/2 teaspoon cooking oil. Place a tortilla in pan. Top 1 half with 1/6 of bean mixture and 1/6 of cheese. Fold tortilla over filling. Cook without disturbing until golden-brown on bottom, 1-2 minutes. • Flip quesadilla. Cook without disturbing until browned on other side and cheese is melted, 1-2 minutes. • Repeat with remaining tortillas, cooking oil, bean mixture and cheese.
7
• Cut quesadillas into wedges. • Serve with guacamole and lime wedges. Enjoy!