Friday, September 7, 2012

Vegetarian Quesadillas - My Way

Just For Daisy - Vegetarian Quesadillas
I've got a thing for Veggie Mama... well, her blog mostly!
Ever since she posted her amazing Banana Pikelet recipe I've made sure to read each of the recipes she posts and have tried many of them along the way. 
This one in particular caught my eye last week and as a sucker for Mexican I decided to give it a shot.

Here is my take on Veggie Mama's Black Bean Quesadillas

Introducing ::Vegetarian Quesadillas::

- tortilla wraps (we use Old El Paso Wholemeal)
- salad (tomato, baby spinach, sweet corn)
- avocado with a squeeze of fresh lemon (mashed)
- sour cream (yes please!)
- cheese (grated)

For the bean filling:
- 2 Tbs olive oil
- 1 tsp garlic
- 400g can four bean mix
- 400g can red kidney beans
- 400g can diced tomatoes
- 1 tsp cumin powder
- 1 pinch of chili powder

Instructions:Heat olive oil in a fry pan, fry off garlic and spices.
On a medium heat, add your two cans of beans. Stir continually, be rough and mash as you go!
Add diced tomatoes and continue to stir/mash.
Allow small amounts of time with no stirring for the heat to thicken your mixture.
You want to finish with a thick consistency similar to refried beans but still a little lumpier. :)

Lay a tortilla in a hot frypan (with a touch of spray oil if you wish). Spoon bean mixture to cover half the tortilla and top with grated cheese. Fold over onto itself. You can place another in the opposite side of pan now too! Allow to brown before flipping. Brown on other side and check that your cheese has melted.

Serve with sour cream, avocado, salsa and salad.

These were delicious and even my meat loving husband insisted they were better than traditional tacos!