Description
This 15-minute vegetarian black bean quesadilla is so simple yet so amazing, and I’ll show you how to make them 3 different ways. There is never a bad time to have these quesadillas, but they can make for a wonderful breakfast, and they are great for celebrating Cinco de Mayo!
Ingredients
- 400 grams Tinned Black Beans Rinsed And Drained
- ½ teaspoons Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoons Paprika
- ½ teaspoons Chili Powder
- ¾ teaspoons Ground Coriander
- ¾ teaspoons Black Pepper
- 1 teaspoon Salt
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- 2 Large Plain Tortillas
- 100 grams Manchago Cheese
Preparation
Put black beans in a bowl, then add cumin, dried oregano, paprika, chilli powder, ground coriander, black pepper, salt, garlic powder and onion powdel. Mix all of the ingredients together until well combined.
Put half of cheese on half of both tortillas, then put spiced beans over the top of that cheese, and then put the other half of the grated cheese on top of the beans. Fold the other half of the tortilla over the beans and the cheese.
Pr-heat a nonstick frying pan over medium heat, then carefully place quesadilla in the pan. Toast on one side until the bread is golden brown and the cheese is melted, then use a fish slice to flip the tortilla to toast on the other side (if you have a sandwich press, you can toast both sides at the same time). Toast the other quesadilla and then transfer onto a board.
Cut the quesadilla into 3-4 pieces and serve.
