Introduction
Indulge yourself in the heartwarming flavors of Mexican cuisine with these delectable Black Bean Quesadillas. This recipe combines a savory black bean, pepper, and corn filling with gooey mozzarella cheese, all wrapped in a crispy tortilla. Accompanied by a fresh coriander yogurt dip, this dish is perfect as a main course or a delightful appetizer.
Ingredients
🌮 8 Small Tortillas, your choice of brand
🫘 400g Canned Black Beans, e.g., Goya or Old El Paso
💧 100ml Water, or use Black Bean water
🫑 2 Small Peppers, finely chopped: one red and one green
🧅 1 Large Red Onion, finely chopped
🌽 90g Sweetcorn, e.g., Green Giant
🧄 4 Garlic Cloves, finely chopped
🍋 1 Lime, juiced
🧀 Mozzarella Cheese, your choice of brand, generously layered
🌶️ 1 Tsp Black Pepper
🌿 1.5 Tsp Cumin
❌ 2 Tsp Smoked Paprika
🧂 0.5 Tsp Garlic Granules
🧂 0.5 Tsp Salt
Coriander Dip:
🌿 Handful of Fresh Coriander
🧄 3 Garlic Cloves
🌿 1 Tsp Cumin
🧂 0.5 Tsp Salt
🛢️ 1 Tsp Oil, e.g., olive oil
🥛 4 Tbsp Greek Yogurt, e.g., Fage
Instructions
1- Prep the Vegetables:
- Finely chop the red onion, garlic cloves, and peppers.
2- Cook the Filling:
- In a large pan, e.g., Dutch oven, sauté the red onion and half of the garlic until fragrant.
- Add the canned black beans, water, chopped peppers, sweetcorn, remaining garlic, black pepper, cumin, smoked paprika, garlic granules, and salt. Mix thoroughly.
- Squeeze in the lime juice.
- Simmer on low heat for about 5 minutes, occasionally stirring, until the mixture thickens. Add more water if necessary to maintain moisture.
3- Mash the Beans:
- Use a masher to roughly mash about a quarter of the bean mixture. This gives a nice texture with both mashed and whole beans.
4- Assemble the Quesadillas:
- Lay a tortilla flat and spread a portion of the filling on one half.
- Sprinkle a generous layer of mozzarella cheese over the filling.
- Fold the tortilla in half to form a half-moon shape.
5- Cook the Quesadillas:
- Lightly oil a non-stick frying pan and place the folded quesadillas.
- Cook for about 2 minutes on each side over low medium heat until golden and the cheese has melted.
6- Prepare the Coriander Dip:
- Combine the coriander, garlic cloves, cumin, salt, oil, and Greek yogurt in a blender or food processor.
- Blitz until smooth and creamy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 225 per Quesadilla
Protein: 13g
Fat: 8g
Carbohydrates: 29g
Equipment: Large pan, e.g., Dutch oven; Non-stick frying pan; Yellow silicone spatula; Masher; Knife and cutting board; Small bowl; Blender or food processor
Cooking Tips:
- Use water from canned black beans for a richer flavor.
- Adjust the seasoning based on your preference.
- Cook on low to medium heat to ensure an evenly cooked quesadilla with well-melted cheese.
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Roopa - Easy Vegan & Vegetarian Recipes: https://www.youtube.com/@whenmeateatsveg