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Black Bean Quesadillas

Black Bean Quesadillas

Quick, spicy black bean quesadillas made with a cumin-spiced bean paste and fresh tomato salsa. Ready in under 15 minutes from store cupboard ingredients.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 14 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mexican, vegetarian
Ingredients Method Notes

Ingredients
  

Black Bean Paste
  • 1 tin Black beans drained and rinsed
  • 1 tsp Cumin seends roasted and ground
  • 1/2 tsp Coriander seeds ground
  • 1/2 Lemon juiced
  • 1/2 tsp Salt
  • 1 bunch Fresh coriander chopped
Fresh Salsa Ingredients
  • 1 Tomatoes
  • 1/2 Small red onion finely sliced
  • 1 Garlic clove finely chopped
  • 1 Red chilli finely chopped
  • 1 Lime juice
  • 1/2 tsp Salt
  • 1 bunch Fresh coriander chopped

Method
 

  1. Place all bean paste ingredients into a food processor and blend to a rough paste — you want some texture, not a completely smooth purée. Taste and adjust seasoning.
  2. Roughly chop all salsa ingredients and combine in a bowl. Stir, taste and adjust salt and lime juice. Set aside.
  3. Spread 2 generous spoonfuls of bean paste evenly over one half of each tortilla, stopping about 3cm from the edges.
  4. Scatter grated cheddar over the paste then fold the tortilla in half and press down firmly.
  5. Heat a griddle pan or heavy frying pan over medium-high heat — no oil needed. Cook each quesadilla for 2-3 minutes per side until the exterior is lightly charred and crispy and the cheese has melted inside.
  6. Slice each quesadilla into 2-3 wedges and serve immediately with the fresh salsa alongside and sour cream for dipping.

Notes

  • Corn tortillas give a more authentic flavour and crispier result — flour tortillas are softer and easier to fold without cracking
  • Don't over-blend the bean paste — some texture makes for a better finished quesadilla
  • For extra heat add a finely sliced fresh jalapeño or a few drops of your favourite hot sauce to the bean paste before spreading
  • To freeze: stack uncooked assembled quesadillas with baking parchment between each one, seal in a ziplock bag and freeze for up to 3 months. Cook slowly from frozen until heated through and crispy