Spicy Bean and Avocado Quesadillas

Name: Spicy Bean and Avocado Quesadillas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: mexican
Ingredients: 1 small red onion halved and thinly sliced; 1 lime 1/2 juiced, 1/2 cut into wedges to serve; 1/2 tbsp rapeseed oil plus a drop; 1 large garlic clove finely grated; 2 tsp smoked paprika; 1 tsp ground cumin; 400g can black beans; 1 tomato chopped; 1 tbsp tomato purée; 1 tsp vegetable bouillon powder; 2 large wholemeal tortillas; 1 avocado peeled, stoned, halved and sliced; 2 tbsp chopped coriander plus a few sprigs to serve

4.20 (19)

⏱ 20 mins 🍽 Serves 2 🌶 mexican ✅ Easy 🏷 Main course

These Mexican-inspired quesadillas are a quick and healthy lunch option, delivering plenty of flavour. They feature a spiced black bean mixture, creamy avocado, and tangy pickled red onions, all wrapped in wholemeal tortillas. Ready in just 20 minutes, this dish provides three portions of your recommended daily fruit and vegetable intake.

Ingredients

1 small red onion halved and thinly sliced
1 lime 1/2 juiced, 1/2 cut into wedges to serve
1/2 tbsp rapeseed oil plus a drop
1 large garlic clove finely grated
2 tsp smoked paprika
1 tsp ground cumin
400g can black beans
1 tomato chopped
1 tbsp tomato purée
1 tsp vegetable bouillon powder
2 large wholemeal tortillas
1 avocado peeled, stoned, halved and sliced
2 tbsp chopped coriander plus a few sprigs to serve

Method

Place half of the sliced onions in a non-metallic bowl with the lime juice and allow them to pickle while you prepare the rest of the dish.
Warm the oil in a non-stick pan and cook the rest of the onions for a few minutes until they soften. Add the grated garlic and spices, stir briefly, then pour in the black beans with their can liquid. Mix in the chopped tomato, tomato purée and bouillon powder, then simmer for 8 mins until the beans are tender and the sauce has thickened. Roughly mash part of the beans to help the mixture bind.
Lightly coat a large non-stick frying pan with a drop of oil using kitchen paper. Lay one tortilla in the pan. Spoon the bean mixture over it and cook for 2 mins until the tortilla base is crisp and golden. Combine the avocado slices, chopped coriander and the pickled onions, then layer this over the beans. Place the second tortilla on top, folding the edges to seal. Flip the quesadilla carefully with a wide spatula and cook for 2 mins more until crisp. Transfer to a plate, slice into triangles and serve with lime wedges and extra coriander sprigs if desired.