Spicy bean & avocado quesadillas

Method 1

Ingredients

1 small red onion, halved and thinly sliced

1 lime, ½ juiced, ½ cut into wedges to serve

½ tbsp rapeseed oil, plus a drop

1 large garlic clove, finely grated

2 tsp smoked paprika

1 tsp ground cumin

400g can black beans

1 tomato, chopped

1 tbsp tomato purée

1 tsp vegetable bouillon powder

2 large wholemeal tortillas

1 avocado, peeled, stoned, halved and sliced

2 tbsp chopped coriander, plus a few sprigs to serve

STEP 1

Combine half the onions with the lime juice in a non-metallic bowl and set aside to pickle.

STEP 2

Heat the oil in a non-stick pan over a medium heat and cook the remaining onions for a few minutes until softened. Add the garlic and spices, stir for a few seconds, then tip in the beans along with the liquid from the can. Stir in the chopped tomatoes, tomato purée and bouillon powder, and cook over a low heat for 8 mins, or until the beans have softened and the liquid has reduced. Mash the beans roughly to break some of them down and thicken the mixture.

STEP 3

Rub a drop of oil over a large non-stick frying pan using a sheet of kitchen paper, and put one tortilla in the pan. Spread over the bean mixture, then cook over a low heat for 2 mins until the tortilla is crisp and golden. Stir the avocado, coriander and pickled onions together, then scatter this over the bean mixture and press the other tortilla on top, tucking the edges in to enclose the filling. Carefully flip over using a wide spatula and cook for 2 mins more until crisp. Slide onto a plate and cut into triangles. Serve with the lime wedges for squeezing over, and garnish with coriander sprigs, if you like.

Method 2

Ingredients:

- 1 can of black beans, drained and rinsed

- 1 avocado, sliced

- 1 red bell pepper, sliced

- 1 onion, sliced

- 1 jalapeno, sliced (seeds removed for less heat)

- 1 teaspoon cumin

- 1 teaspoon chili powder

- Salt and pepper to taste

- 4 large flour tortillas

- 1 cup shredded cheese (cheddar or Mexican blend)

Instructions:

1. In a skillet, heat some oil over medium heat and sauté the onion, red bell pepper, and jalapeno until softened.

2. Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for another few minutes until the beans are heated through.

3. Lay out a tortilla and spread some of the bean mixture on one half of it. Top with avocado slices and cheese.

4. Fold the other half of the tortilla over the filling to create a half-moon shape.

5. Heat a clean skillet over medium heat and cook the quesadilla for 2-3 minutes on each side, until the tortilla is crispy and the cheese is melted.

6. Repeat with the remaining tortillas and filling.

7. Cut the quesadillas into wedges and serve hot with your favorite toppings like sour cream, salsa, or guacamole.

Comments

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