I have a slight obsession with black beans, as some of you may be able to tell (they have appeared on this blog many times!). The recipe below is loosely based on a Bill Granger recipe and is a favourite lunch and dinner meal of mine. These quesadillas are quite filling and are such an easy vegetarian recipe to whip up. I like to make them on mountain bread as they are lighter and lower in calories than flour tortillas. Black beans are now readily available at all major supermarkets; just make sure to read the labels and buy a brand with a low sugar content!
INGREDIENTS
Quesadillas
- 2 x 400g tin black beans, drained & rinsed
- 100g light tasty cheese, grated
- 1 spring onion, finely sliced
- 2 tablespoons fresh coriander, finely chopped
- 2 teaspoons taco seasoning
- 8 flour tortillas or 8 mountain wraps
- rice bran / olive oil
Avocado Salsa
- 1 ripe avocado, mashed
- 1 spring onion, finely chopped
- 1 tablespoon fresh coriander, finely chopped
- 1 tomato, finely diced
- 100g cucumber, finely diced
- 2 tablespoons lime juice
COOKING
1. Combine the black beans, cheese, spring onion, coriander, taco seasoning and a generous amount of ground black pepper in a large bowl and mix well.
2. Heat a large frying pan over medium heat, adding 1 teaspoon oil. Swirl oil to coat the pan, then place 1 tortilla or mountain wrap in the oil and swirl to coat. Spoon 1/4 of the black bean mixture onto the tortilla and spread it towards the edges, then cover with another tortilla/wrap, pressing down the edges so that they stick together (or also do). After 2-3 minutes, carefully flip the quesadilla and brown the other side for the same amount of time or slightly less. When cooked place on a plate and cover to stay warm. Repeat this process until all tortillas/wraps are used, adding more oil only when needed. You may need to turn the heat down to medium-low from medium once the pan heats up, as the quesadillas will brown much quicker.
3. Whilst the quesadillas are cooking make the avocado salsa by combining all the ingredients and adding ground black pepper and a pinch of sea salt.
Cut the quesadillas into quarters and serve the quesadillas alongside 1/4 of the avocado salsa.
Serves / 4 (4 quarters per person = 2 tortillas / 2 mountain wraps)
Total Preparation time / 10 minutes
Total Cooking time / around 20 minutes
3. Whilst the quesadillas are cooking make the avocado salsa by combining all the ingredients and adding ground black pepper and a pinch of sea salt.
Cut the quesadillas into quarters and serve the quesadillas alongside 1/4 of the avocado salsa.
Serves / 4 (4 quarters per person = 2 tortillas / 2 mountain wraps)
Total Preparation time / 10 minutes
Total Cooking time / around 20 minutes
x Emily
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