Creamy Spiced Black Bean Quesadilla
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
- 4 wholewheat or corn tortillas
- 400 g tinned black beans
- 2 spring onions
- ½ red onion
- 10 cherry tomatoes
- 1 red chilli
- 1 avocado
- 1 tsp cumin seeds
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp ground black pepper
- 1 tsp ground coriander
- 1 tbsp tamari
- Pinch of salt
- Juice of ½ lemon or 1 lime
- Small bunch of fresh coriander
- 100 g cashew nuts
- 80 ml oat milk
- ½ tsp garlic powder
- 1 tsp lemon juice
- ½ tsp salt
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.