Spicy Black Bean Quesadilla

Serves 4
Calories: 550 kcal/serving

BBC, Economy Gastronomy

Ingredients

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

Salad

handful fresh coriander leaves, chopped
1 ripe avocado, chopped
1 fresh lime, juice only,
plus extra lime wedges, to serve
pinch salt
2 tbsp pumpkin seeds, shells removed, plus extra to serve (optional)

 
 

Method

  1. Mix and squash together the black beans, cumin, oregano, dried chilli flakes, spring onions, pepper and grated cheese. Season, to taste.

  2. Rub the cut sides of the garlic clove all over the tortillas.

  3. Spread the bean mixture over half of each tortillas. Fold over and press down.

  4. Fry the quesadillas for 3-4 minutes on each side, pressing the quesadillas down from time to time using a spatula, until 4the tortillas are crisp and golden-brown on both sides and the filling has melted. Keep warm.

  5. Mix together the coriander, avocado, lime juice and a pinch of salt until well combined. Set aside.

  6. Add toasted pumpkin seeds to the coriander and avocado mixture (optional).

  7. To serve, scatter over the remaining coriander leaves, chopped avocado and roasted pumpkin seeds. Garnish with lime wedges.

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