Black Bean and Goat Cheese Quesadillas
Recipe from What's For Lunch, Honey?
Ingredients
450g can black bean, washed and drained
1 large tomato - chopped
150g
goat cheese, crumbled
1 medium sized red onion, finely chopped
1 teaspoon
red chili powder
2 teaspoons ground cumin
1/2 teaspoon ground
cinnamon
handful cilantro/coriander leaves, chopped
sea salt and freshly
cracked black pepper
2-3 tablespoons olive oil
2 ripe avocados, pitted, peeled and cubed
juice of 1 lime
6 whole wheat tortillas
Method
- Heat the 2 tablespoons olive oil in a skillet on medium heat. Add the onions
and sauté until fragrant and opaque - about 5 minutes.
- Add beans together with 1 teaspoon ground cumin, cinnamon and chili powder
and stir to incorporate the spices. Throw in the chopped tomatoes and stir.
Allow to cook for about 3 minutes to release the aromas of the spices, then add
about 150 to 200 ml of water. Simmer, stirring occasionally until the water has
evaporated - about 6-8 minutes. Remove from heat.
- Using the back of a fork mash just part of the bean mixture up to give a
chunky mixture. Stir in half of the the cilantro/coriander leaves and season to
taste.
- To make a quick guacamole put the avocado cubes, 1 teaspoon ground cumin,
rest of the cilantro/coriander leaves and lime juice into a clean bowl and mash
coarsely with the back of a fork or a potato masher. Season to taste. This will
give you a nice chunky paste.
- To get the quesadillas going lightly brush or spray a skillet with oil and
over medium heat place one of the tortillas in the skillet. Spread the black
bean mixture over the tortilla, leaving about 1 com space along the edges.
Scatter some crumbled goat cheese and cover with a second tortilla.
- Brown each side of the tortilla for approx. 2 minutes. Proceed in this manner until all the tortillas have been used. Cut the quesadillas into wedges and serve with a dollop of guacamole.
Serve this with a helping of this corn-coriander salad