Spicy black bean quesadilla

Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch
Cuisine Mexican
Servings 2

Ingredients
  

  • 1 x 400g/14oz can black beans drained, rinsed
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp dried chilli flakes optional
  • 2 spring onions trimmed, sliced
  • 1 red pepper chopped
  • 80 g/3oz cheddar grated
  • salt and freshly ground black pepper
  • 4 x 25cm/10in flour tortillas
  • 1 garlic clove peeled, cut in half
  • 1 tbsp vegetable oil

For the avocado salad

  • handful fresh coriander leaves washed, chopped, plus extra to serve
  • 1 ripe avocado peeled, stone removed, chopped, plus extra to serve
  • 1 fresh lime juice only, plus extra lime wedges, to serve
  • pinch salt
  • 2 tbsp pumpkin seeds shells removed, plus extra to serve

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.
original recipe

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