Easy vegetarian quesadillas filled with a spicy black bean paste and refreshing tomato avocado salsa.
Yield: Serves 4
Ingredients
Black Bean Paste
1½ cups cooked black beans
1 tsp ground coriander
½ tsp ground cumin
¼ tsp cayenne pepper
1 bunch cilantro, leaves and stalks, chopped
juice of 1 lime
¼ tsp salt
Salsa
1 small red onion, thinly sliced
1 tbsp white wine vinegar
5 medium tomatoes, seeded and diced
1 red fresno chile, finely diced
salt, to taste
1 ripe medium avocados, diced
8 small corn tortillas
4½ oz sharp Cheddar cheese, grated
pickled jalapenos, to taste
Instructions
To make the black bean taste, put the beans, coriander, cumin, cayenne, cilantro, lime and salt in a food processor. Pulse until a rough paste has formed, adding a tbsp or so of water, as necessary to keep it running smoothly.
For the salsa, toss the red onion slices with the vinegar and let soak for a few minutes. Add the tomatoes, chile pepper, cilantro, salt, and avocados. Stir well.
Heat a nonstick skillet over medium high heat.
Spread one of the tortillas with 2 tbsp of the bean paste, leaving ¾ inch clear around the edge. Spread salsa, cheddar, and jalapenos over the bean paste. Top with a second tortilla.
To cook, toast the quesadillas on the nonstick skillet for a minute or so, until browned on one side. Flip and cook for another minute. Serve with remaining salsa.