Recipe: Mushroom & black bean quesadillas with tomato & avocado salsa
MUSHROOM & BLACK BEAN QUESADILLAS
Tomato & avocado salsa
1 small red onion, finely chopped
2 tomatoes, deseeded, diced
1 avocado, diced
1 tablespoon lime or lemon juice
1 small chilli, finely chopped (deseeded if you like)
¼ cup coriander leaves, chopped
Combine all the ingredients in a bowl and season with salt and freshly ground black pepper. Set aside.
For the quesadillas
1 tablespoon oil
1 onion, chopped
250g button mushrooms (white or brown), sliced
2 spring onions, thinly sliced
1-2 tablespoons chipotle in adobo sauce (I used La Morena – if unavailable, substitute with a mix of ½ teaspoon smoked sweet paprika, a good pinch of chilli flakes, 1 teaspoon red wine vinegar and 1 tablespoon tomato paste)
400g can black beans, drained
½ cup coriander leaves, chopped
1 tablespoon lime juice
4 large tortillas (or 8 small)
50g goat's cheese
1 cup grated tasty cheddar
Heat the oil in a frying pan over medium heat, then fry the onion for 7 minutes until softened. Add the mushrooms and spring onions and fry until well coloured, then stir in the chipotle sauce and cook for 1 minute. Add the black beans and 1 cup water, then simmer for 5 minutes or until thickened, mashing the beans slightly.
Stir in the coriander and lime juice. Spread the bean mix over 2 tortillas (or 4 if using small) and crumble the goat's cheese over the top. Sprinkle with the grated cheese, then top with the remaining tortillas.
Heat a frying pan or barbecue hot plate to medium-low, then fry the quesadillas for 3-4 minutes each side or until golden. Allow to cool for a few minutes before cutting into wedges, then serve with the salsa.