Spicy Mexican black bean quesadilla (حلال)

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, cut into 1cm/½in squares
80g/3oz cheddar, grated
salt and freshly ground black pepper
4 x 25cm/10in ready-made flour tortillas
1 garlic clove, peeled, cut in half
2 tbsp vegetable oil
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
Method

1. 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.
2. Lay the tortillas out on a clean work surface. Rub the cut sides of the garlic clove vigorously all over the tortillas.
3. Divide the bean mixture between two of the tortillas, spreading the mixture out using a spoon to completely cover the tortillas.
4. 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.
5. Heat half 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.
6. Repeat the process with the remaining oil and the second quesadilla.
7. Meanwhile, in a small bowl, mix together the coriander, avocado, lime juice and a pinch of salt until well combined. Set aside.
8. When the quesadillas are cooked, add the pumpkin seeds to the pan they were cooked in. Fry for 1-2 minutes, or until golden-brown, then add them to the coriander and avocado mixture.
9. To serve, slice each quesadilla into six pieces and divide the slices between two serving plates. Scatter over the remaining coriander leaves, chopped avocado and roasted pumpkin seeds. Garnish the plate with the lime wedges.

Category:

Howto & Style

Tags:

• Spicy
• Mexican
• black
• bean
• can
• beans
• lime
• quesadilla
• flour
• tortillas
• avocado
• easy
• cooking
• breakfast
• healthy
• Recipes
• Recipe
• vegy
• veg
• vegetarian
• food
• halah
• حلال

[ZennLa13]

Salsa needs some tomatoes. Otherwise this looks delicious. Could easily make it vegan - just omit the cheese.

[amed71]

@yzydro jaja, estoy de acuerdo contigo carnal, pero no te enojes... es un homenaje para nuestra cocina, se ve que les gusta mucho en todo el mundo...no crees?

[charleschaze]

yummy fodz!



[caliwowie]

who are the two people that dislike this?

[jilijub]

yay, that looks SO MUCH better than the quesadillas they give us at school. the cheese tastes SO bad and they have no vegetables either!

[yzydro]

No dudo q a de haber estado rico pero eso no es una Quesadilla o Dobladilla, q estupides y q insulto para la cocina Mexicana.

[ilikethewok]

Delicious!!

[xxfarachaxx]

looks so goooooood .. definitely going to try this :D