Black bean, sweetcorn, and avocado quesadillas

Black bean, sweetcorn, and avocado quesadillas

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

These pockets of flavour are fast and satisfying with a crispy outer and a hot, saucy middle. Perfect as an end-of-the-month meal when you’re using up what’s in your storecupboard. Feel free to add some dairy-free cheese, although you’ll find the avocado is creamy and delicious enough.

Ingredients

Quantity Ingredient
1 small red onion, finely chopped
1 avocado, peeled, stoned and finely chopped
2 tablespoons sweetcorn (defrosted if frozen)
400g can black beans, rinsed and drained
3 tablespoons barbecue sauce (ensure vegan)
pinch sea salt
1 tablespoon sunflower oil
4 soft tortillas
1 unwaxed lime, quartered

Method

  1. Mix the red onion, avocado, and sweetcorn in a bowl.
  2. Add the black beans to the bowl and spoon in the barbecue sauce. Stir to combine evenly and season with a pinch of salt.
  3. Heat the oil in a griddle pan over a medium heat while you prepare the quesadillas. Lay out two of the tortillas and spread the black bean mixture over each one. Lay the remaining two tortillas over the topped ones and press down.
  4. Carefully place a quesadilla into the pan and cook for 3–4 minutes on each side. Remove using tongs and set aside to keep warm. Repeat for the second quesadilla.
  5. Slice the quesadillas into quarters and squeeze the lime juice over to taste.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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