Creamy Spiced Black Bean Quesadillas
A quick and easy dish packed full of flavour!
Serves
4
Featuring
Featuring Bold Bean Co Black Beans
Ingredients
1 x 570g jar Queen Black Beans, drained
(roughly 250g)
5 wholewheat or corn tortillas
1 tbsp vegetable oil
2 spring onions
1 red onion
10 cherry tomatoes
1 red chilli
1 avocado1 tsp cumin seeds
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp soy sauce
Cheddar Cheese or
Vegan Cheese alternative
Juice of ½ lemon or 1 lime
A small bunch of fresh coriander
All ingredients are available to purchase in our Farm Shop
Method
- Prepare the vegetables: Peel and thinly slice the red onion. Thinly slice the spring onions at an angle. Quarter the cherry tomatoes. Finely chop the coriander and red chilli (de-seed for less heat). Thinly slice the avocado.
- Cook the black bean salsa: In a hot non-stick pan, add 1 tablespoon of oil and fry the onions, spring onion, and chilli for 6 minutes, stirring continuously.
- Add cumin seeds, ground cumin, smoked paprika, soy sauce, citrus juice, and salt. Cook for 30 seconds, then add beans and tomatoes. Cook for 2 more minutes, mashing lightly.
- Assemble the quesadillas: Heat a dry pan and warm a tortilla for 30 seconds. Spread a good handful of the grated cheddar.
- Then add a portion of the bean mixture on one side of the tortilla, and top with avocado slices, chopped coriander, and chilli.
- Fold the tortilla over, cook until browned, then remove and slice. Repeat with remaining tortillas and ingredients.
- Enjoy the quesadillas hot.
