Spicy Black Bean Quesadilla
Escape to Mexico with this scrumptious black bean and cheese quesadilla recipe! Bursting with flavor from the aromatic spices and fresh ingredients, this dish is a delightful medley of textures and tastes. The gooey cheese and hearty beans meld together inside crunchy, garlic-infused tortillas, creating a perfect harmony of flavors. Topped with a zesty avocado and coriander salsa, and sprinkled with toasted pumpkin seeds, every bite is a fiesta for your taste buds! Serve these quesadillas for a vibrant and satisfying meal that will transport you to the sunny streets of Mexico.
— Constant Cookbook
Ingredients
- 1 x 400g/14oz can black beans
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp dried chilli
- 2 spring onions
- 1 red pepper
- 80g/3oz cheddar
- salt and freshly ground black pepper
- 4 x 25cm/10in ready-made flour tortillas
- 1 garlic
- 2 tbsp vegetable oil
- handful fresh coriander
- 1 ripe avocado
- 1 fresh limelime
- pinch salt
- 2 tbsp pumpkin seeds
Instructions
- In a bowl, mix together the black beans, cumin, oregano, dried chilli flakes, sliced spring onions, chopped pepper and grated cheese until well combined, using your hands to squash the beans. Season, to taste, with salt and freshly ground black pepper.
- Lay the tortillas out on a clean work surface. Rub the cut sides of the garlic clove vigorously all over the tortillas.
- Divide the bean mixture between two of the tortillas, spreading the mixture out using a spoon to completely cover the tortillas.
- Place the remaining two tortillas on top of the mixture, making sure the sides you rubbed with garlic are facing inwards. Gently press down to form two sandwiches.
- Heat a little of the oil in a large frying pan over a medium heat. Add one of the quesadillas to the pan and fry for 3-4 minutes on each side, pressing the quesadillas down from time to time using a spatula, until the tortillas are crisp and golden-brown on both sides and the filling has melted. Remove from the pan carefully and set aside to drain on kitchen paper. Keep warm.
- Repeat the process with the remaining oil and tortillas.
- Meanwhile, in a small bowl, mix together the coriander, avocado, lime juice and a pinch of salt until well combined. Set aside.
- When the quesadillas are cooked, add the pumpkin seeds to the pan they were cooked in. Fry for 1-2 minutes, or until golden-brown, then add them to the coriander and avocado mixture.
- To serve, slice each quesadilla into six pieces and divide the slices between two serving plates. Scatter over the remaining coriander leaves, chopped avocado and roasted pumpkin seeds. Garnish the plate with the lime wedges.
Cook Time
10M
Prep Time
PT30M
Yield
4
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