If you want an authentic taste of Mexican food, look no further than the quesadilla. This delicious black bean quesadilla recipe is incredibly quick to make. It can usually be made out of purely store cupboard ingredients.
The recipe only take a few minutes to make. This makes it ideal for a quick midweek supper or perfect to make when you are entertaining.
Bean Paste Ingredients
- 1 tin of black beans
- 1 teaspoon of roasted/ground cumin seeds
- 1/2 teaspoon of ground coriander seeds
- Juice from 1/2 a lemon
- pinch of salt
- 1 handful of chopped fresh coriander
Salsa Ingredients
- 2 chopped fresh tomatoes
- 1/2 finely sliced onion
- 1 x clove of garlic
- 1 x red chillie
- 1 x handful of fresh coriander
- Juice form 1/2 lime
Other ingredients
- Corn tortillas
- Sour cream for garnish
- Grated cheddar cheese
Method
1. Place all of the ingredients for the past into a food mixer and blend to a rough paste.
2. Roughly chop the salsa ingredients and mix in a bowl
3. Add 2 spoonfuls of the paste and a handful of cheddar to the centre of a tortilla then spread evenly to within 3cm of the edges.
4. Fold the tortilla in half, press down and cook on a hot griddle pan (no oil needed) until slightly charred. Turn over and cook the other side.
5. Serve with the salsa either on the side or placed inside each tortilla.
If you’re time crunched you can even freeze these quesadillas. Simply stack them before cooking them with baking parchment paper between them and freeze them in a Tupperware box. To cook them simply cook slowly from frozen until the middle is defrosted and the tortillas a crispy on the outside.
For an extra touch serve with a bowl of our famous habanero salsa on the side for that authentic Mexican flavour.