03 January 2014
Spicy Black Bean Quesadillas
These spicy black bean quesadillas are super delicious and easy to make. You can even freeze these fresh and zingy tortillas and take them out for packed lunches.
Time: Prep time:20m,Cook time:40m
1. 400g(1 can) black beans, drained;
2. ½ tsp ground cumin;
3. ½ tsp dried oregano;
4. 1 tsp dried chili flakes, or a fresh chili, chopped;
5. 2 spring onions, sliced;
6. 1 pepper, chopped small;
7. 80g cheddar, grated;
8. 4 large (25cm) flour tortillas;
9. 2 tbsp vegetable or sunflower oil;
10. Small handful of pumpkin seeds;
11. A handful of coriander;
12. 1 ripe avocado, cut into rough chunks;
13. Juice of ½ a lime;
14. Salt and black pepper.
1 Mix the beans, cumin, oregano, chili, spring onions, pepper and cheese together in a bowl.
2 Season well, then scrunch it all together in your hands for a couple of minutes, breaking up the beans as you go.
3 Put a frying pan (one big enough to hold a tortilla) on a low–medium heat. Pour half the oil into the pan and leave it to heat up.
4 Meanwhile, lay all the tortillas out, halve the bean mixture between two tortillas and spread it out to within 1 cm of the edge. Sit another tortilla on top of each one and gently compress to make the quesadillas.
5 Flop the first quesadilla into the pan. Cook for 3–4 minutes on each side, pushing down from time to time with a spatula. Flip the quesadilla over and cook the other side, then turn it out and repeat with the other quesadilla, adding a splash of oil in between.
6 When you have lifted out the second quesadilla, throw the pumpkin seeds into the pan for 1 minute. Toast until golden, then tip them on to a plate to cool.
7 While they're cooling, toss together the coriander, avocado chunks, lime juice and a pinch of salt in a small bowl, then add the pumpkin seeds.
8 Cut your quesadillas into six and finish with a scattering of the avocado mix on top.