Quesadillas are always an easy meal with kids but it took us a while to figure out a recipe that the whole family was excited to dig into. No more straight cheese quesadillas here. This Vegetarian Black Bean Quesadilla is a winner! The black beans are jazzed up with cumin, coriander, lime juice, cilantro & salt and pureed into a beautiful zingy paste. We love to add sweet caramelized onions, spinach, cheese and quick pickled shallots and top it off with a super simple homemade guacamole. 

We always make a big batch of the black bean paste and refrigerate it for a super quick meal later in the week. It also freezes super well so don' t be worried if you have leftovers. The quick pickled shallots are also always stocked in the fridge at our house. They are fantastic on everything and the shallots can be swapped out for any vegetable in your fridge. Just make sure you have enough brine to immerse the veggies. 

Everyone knows we should all eat more vegetables and less meat and our Flexitarian Series is set up to do just that. We love the addition of this Black Bean Quesadilla recipe as black beans are such a great plant based protein source. With the addition of bold spices, sweet veggies, and bright acidity, this meal shows that you don't have to pass on big flavours when eating vegetarian or plant based. 

Black Bean Quesadilla

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serves 4
cook time - 45 minutes

Ingredients

2 small shallots
2 tbsp white wine vinegar
2 tbsp hot water
1/2 tsp sugar
salt
1 tbsp sunflower oil (or other high heat oil)
1 medium onion, sliced
1 can (398 ml) black beans
1 tsp coriander
1 tsp cumin
1/4 tsp cayenne (optional)
1 bunch cilantro leaves & stalks, chopped
2 tbsp lime juice
3-4 ripe avocados
pepper, freshly ground
8 tortillas
2 handfuls (150g) cheddar
pickled jalapeños (optional)
1 tsp apple cider vinegar
2 cups baby spinach
1 cup corn, fresh or frozen
sour cream (optional)

 

Method

Boil water in a kettle for corn and pickled shallots. Slice the shallots into thin slices. In a small bowl or jar, dissolve 1/2 tsp sugar and 1/2 tsp salt in 2 tbsp of boiling water from the kettle. Whisk well until salt and sugar are dissolved. Add 2 tbsp of white wine vinegar. Place shallots into the jar and leave for at least 15 minutes.

Heat a frying pan to medium heat. Peel and thinly slice the onion. Add 1 tbsp of oil to the pan. Cook the onions on medium heat for 7-10 minutes, stirring regularly, until golden brown.

Meanwhile, make the black bean paste. Add the black beans, coriander, cumin, cayenne (if using), juice of 1 lime (approx. 1 tbsp), 1/2 tsp salt, the cilantro stalks and half the cilantro leaves into a food processor with the S-blade and process until it forms a paste. Taste and adjust the salt, lime juice and spice level (cayenne).

To make the guacamole, peel the avocados and add to a mortar or large bowl. Squeeze the juice of 1 lime and season to taste with salt and pepper. Mash with a fork until smooth. Taste and adjust salt, pepper or lime as needed.

Grate the cheddar cheese, roughly chop the jalapeños (if using).

Place spinach into the pan with the onions and 1 tsp of apple cider vinegar, a pinch of salt and stir until wilted.

Add water from the kettle into a small pot and cook the corn according to package instructions or grill corn on the cob.

Heat another frying pan to medium heat. Build all the quesadillas with black bean paste, cheese, spinach and onion mixture, jalapeños (optional) and pickled shallots. Fold each tortilla over and place two quesadillas into a dry pan. Cook for 2-3 minutes on each side until golden brown.

Cut in half or thirds, serve with corn, guacamole and sour cream.