Veggie Quesadilla
From zoechodges 15 years agoIngredients
- For the black bean paste: shopping list
- 230g cooked black beans shopping list
- 1tsp ground coriander shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 tsp cayenne shopping list
- 1 bunch coriander, chopped shopping list
- juice of 1 lime shopping list
- 1/2 tsp Maldon sea salt shopping list
- For the salsa: shopping list
- 1/2 small red onion, thinly sliced shopping list
- 1/2 tbsp white wine vinegar shopping list
- 3 spring onions, thinly sliced shopping list
- 5 medium sweet tomatoes, diced shopping list
- 1 clove garlic, crushed shopping list
- 1 mild red chilli, finely diced shopping list
- 1 bunch coriander, chopped (plus extra for garnish) shopping list
- 11/2 tsp Maldon sea salt shopping list
- juice 1/2 lime shopping list
- 2 ripe avocadoes, diced shopping list
- For the tortillas: shopping list
- 8 small tortillas shopping list
- 180ml soured cream shopping list
- 120g mature cheddar, grated shopping list
- 6 tbsp jalapeno peppers, chopped shopping list
How to make it
- For the black bean paste: Drain the beans. Throw all of the paste ingredients into a food processor and pulse to a rough paste.
- For the salsa: soak the onion in the vinegar for a few mins. Add the remainder of the ingredients and stir.
- Spread 2 tbsp paste in centre of a tortilla. Spread a tbsp soured cream over the top. Add the cheddar, a tbsp salsa and some jalapenos. Fold in half.
- Cook on a bbq or griddle pan for 2/3 mins on each side (until filling is warm and tortilla slightly charred).
- To serve, cut each tortilla in two at an angle. Garnish with salsa and coriander.
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