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Spiced Black Bean and Pepper Quesadillas with Avocado Salsa
Black beans mashed with sautéed red pepper and onion, spiced with cumin and smoked paprika, folded in tortillas with vegan cheese.
- 4 tortillas large flour tortillas
- 400 g tinned black beans
- 1 pepper red pepper
- 1 small red onion
- 1 avocado ripe avocado
- 1 lime lime
- 20 g fresh coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 150 g cherry tomatoes
- 100 g vegan cheese
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse black beans, mash roughly with a fork leaving some texture
- Step 2
Heat 1 tbsp oil in a pan, sauté diced red pepper and half the onion for 4 minutes until soft
- Step 3
Add mashed beans, cumin, paprika and season with salt, cook for 3 minutes until heated through
- Step 4
For salsa, dice avocado, remaining onion and cherry tomatoes, mix with lime juice and chopped coriander
- Step 5
Season salsa with salt and pepper, set aside
- Step 6
Spread bean mixture on 2 tortillas, sprinkle with grated vegan cheese
- Step 7
Top with remaining tortillas and press down gently
- Step 8
Heat a dry pan over medium heat, cook each quesadilla for 2-3 minutes per side until golden and crispy
- Step 9
Cut into wedges and serve immediately with avocado salsa on the side
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