Main courses
Black Bean Quesadillas
Serves 4
Cooking TIme
15 minutes
Ingredients
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp smoked paprika
- 400g tin black beans, drained & rinsed
- 2 green onions, sliced
- 5 sundried tomatoes, chopped
- 1 red chilli, finely sliced
- ½ yellow or orange pepper, diced
- 4 corn or wheat tortillas
- 200g, grated Kerrygold® Red Chilli Cheddar 180g
- Fresh coriander, roughly chopped
- Salsa, to serve
Directions
- Heat a large pan over medium heat. Once hot, dry toast the spices until fragrant, about 2 minutes.
- Add the black beans and vegetables and cook for another 2-3 minutes, stirring and lightly mashing the beans as they cook.
- Taste for seasoning and add salt to taste. Spoon mixture into a bowl then wipe out the pan and return to a medium heat.
- Sprinkle grated cheese over one half of each tortilla, then spoon ¼ of the bean mixture on top of the cheese, finishing off with the remainder of the grated cheese and a bit of chopped coriander. Fold over the tortillas then transfer 2 of them to the hot pan. Toast until golden, 1-2 minutes, then flip over and toast on the other side.
- Remove from the pan and toast the remaining 2 tortillas.
- Cut each quesadilla in half and serve with salsa for dipping and garnished with a bit more chopped coriander.
