1 x 400 g (14.1 oz)tin of black beans, drained + rinsed
1red pepper, diced
2tspground cumin
1/2tsppaprika
1/4chilli powder
salt + pepper
1lime, juice only
For the cashew sweetcorn:
100 g (3.5 oz)cashews
2tbspnutritional yeast
3garlic cloves
1/4cupplant-based milk
250 g (8.8 oz)tinned sweetcorn, drained
Optional fillings:
avocado, red onion, lime juice, cherry tomatoes and fresh coriander
You will also need…
4tortillas
Method
Transfer the cashews to a small bowl and cover with hot water. Leave the cashews to soak.
Meanwhile, heat a little oil in a frying pan on a medium heat. Once hot add in the red onion, black beans, red pepper, ground cumin, paprika, chilli powder and a pinch of salt. Fry for 10 minutes, stirring frequently.
Next add the water to the frying pan and fry for 5 minutes. Finally, stir in the juice of one lime into the frying pan, then take the pan off the heat.
Drain the cashews and add to a food processor along with the nutritional yeast, garlic cloves, plant-based milk and pinches of salt and pepper. Blend until smooth. Next, add the sweetcorn to the blender and pulse the mixture a few times to break down the sweetcorn.
Build the quesadillas by spreading roughly 1.5 tablespoons of the sweetcorn mixture on to one half of a tortilla. Spread 2 tablespoons of the spicy beans mixture on top, followed by your choice of extra fillings, such as mashed avocado, diced red onion, sliced cherry tomatoes, fresh lime juice and chopped coriander. Fold the quesadilla in half.
Heat a little oil in a frying pan on a medium heat. Once hot, add the quesadilla and fry for 2 minutes on each side.
Repeat steps 6 and 7 for the remaining 3 tortillas. Slice the quesadillas in half to serve.
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4 Comments
I live in the United States. Could you please help me with the conversion out of grams. Thank you
Hey Lisa, apologies for this. All our recipes moving forward have both US and UK measurements. Hope this helps. Best, Roxy
I made these and they were amazing! Thank you for this recipe <3
Hi Zoey, so chuffed you like the recipe 🙂 All the best, Roxy