Creamy, spicy, crispy, and oh-so-delicious! These quesadillas are low in fat, oil-free, and take just 10–15 minutes to make. They work wonderfully as a quick dinner or healthy snack. Although tamari isn’t traditionally Mexican, Dave jokingly mentioned finding a bottle in an Asian store while in Mexico! It adds excellent flavour and saves time, so it's worth using if you have it.
Takes
Serves 4
Ingredients
4wholewheat or corn tortillas
400gtinned black beans
2spring onions
½red onion
10cherry tomatoes
1red chilli
1avocado
1tspcumin seeds
1tspground cumin
¼tspsmoked paprika
¼tspground cinnamon
¼tspground black pepper
1tspground coriander
1tbsptamari
Pinchof salt
Juice of ½ lemon or 1 lime
Small bunch of fresh coriander
100gcashew nuts
80mloat milk
½tspgarlic powder
1tsplemon juice
½tspsalt
Instructions
Prepare the Cashew Cheese Sauce:Soak the cashew nuts in boiling water for 5 minutes.Drain and rinse the nuts, then add them to a blender along with the oat milk, garlic powder, lemon juice, and salt. Blend until smooth. Set aside.
Prepare the Filling:Heat a non-stick pan over high heat.Add the red onion, spring onions, and red chilli. Sauté for 2 minutes, stirring continuously.Add the cumin seeds, ground cumin, smoked paprika, cinnamon, ground black pepper, ground coriander, tamari, lime juice, and a pinch of salt. Fry for 30 seconds.Stir in the black beans and cherry tomatoes. Mash slightly while cooking for another 2 minutes. Set the filling aside.
Assemble the Quesadillas:Clean and dry the pan. Heat it over medium-high heat.Place one tortilla in the pan and warm it for 10 seconds.Spread approximately 3 tablespoons of the cashew cheese sauce over the tortilla.Add a generous dollop of the black bean filling onto one half of the tortilla. Top with sliced avocado, a sprinkle of fresh coriander, and some chopped chilli.Fold the tortilla in half. Cook until the edges begin to brown and crisp.Remove from the pan, transfer to a chopping board, and slice.
Repeat for the Remaining Tortillas:Follow the same process for the remaining tortillas and fillings.Store any leftover cashew cheese in an airtight container in the fridge for up to 5 days.
Serve and Enjoy:Serve the quesadillas hot with additional cashew cheese, lime wedges, or a side of salsa if desired.
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