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Black Bean Quesadillas
This quick and easy recipe is packed with flavour, from the spicy, aromatic beans to the fresh, tangy salsa.
Ingredients
Ingredients
- red onion, diced
- lime, juice only
- avocado, peeled + chopped
- cherry tomatoes, quartered
- fresh coriander, leaves chopped
- fajita seasoning
- olive oil
- garlic cloves, peeled + chopped
- tin of black beans
- tortilla wraps, or gluten-free wraps
- vegan coconut yoghurt, + extra to serve
- salt + pepper
Method
- 1
Add the red onion to a bowl along with the avocado, cherry tomatoes, chopped coriander (save some to serve), ½ a teaspoon of fajita seasoning, the juice from the ½ lime and pinches of salt and pepper.
- 2
Heat a drizzle of olive oil in a frying pan, add the garlic and fry for 1 minute. Then add the black beans with their juices and the remaining 3 teaspoons of fajita seasoning.
- 3
Stir and simmer for 5 minutes until most of the liquid has evaporated and use the back of a wooden spoon to squash some of the beans. Season to taste with salt and pepper.
- 4
Place a tortilla on a chopping board and spread a quarter of the bean mixture across one half. Top with a spoonful of the tomato salsa, and 1 tablespoon of the yoghurt. Fold over the empty half and repeat for the remaining 3 tortillas.
- 5
Heat a non-stick frying pan over a high heat and fry the quesadillas for 1-2 minutes on each side or until golden and crisp. Repeat with the remaining quesadillas.
- 6
Cut each quesadilla in half and serve with a little more coconut yoghurt, coriander, any remaining salsa and some coriander leaves.
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Community reviews
Rated 4 out of 5 from 1 review
