Corny Quesadillas

Spicy, creamy, crunchy…these vegan quesadillas are a joy to eat. Just be prepared for things to get a little bit messy!

Ingredients

-1 Serving+

Metric

Method

1. 1

   Put the cashews into a small bowl and cover with hot water. Leave to soak.

   
2. 2

   Meanwhile, heat a little olive oil in a frying pan on a medium heat. Once hot, add the red onion, black beans, red pepper, ground cumin, paprika, chilli powder and a pinch of salt. Fry for 10 minutes, stirring frequently.

   
3. 3

   Add 1/4 cup of water and fry for 5 minutes. Finally, stir in the lime juice and take the pan off the heat.

   
4. 4

   Drain the cashews and put them into a food processor with the nutritional yeast, garlic cloves, plant-based milk and pinches of salt and pepper. Blend until smooth. Add the sweetcorn to the blender and pulse the mixture a few times to break down the corn.

   
5. 5

   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.

   
6. 6

   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.

   
7. 7

   Repeat steps 6 and 7 for the remaining 3 tortillas. Slice the quesadillas in half to serve.