Creamy Spiced Black Bean Quesadillas
Ingredients
For the Quesadillas
- 5 wholewheat or corn tortillas
- 1 x 400g can black beans
- 2 SuperValu spring onions
- ½ SuperValu red onion
- 10 SuperValu cherry tomatoes
- 1 SuperValu red chilli
- 1 SuperValu avocado
- 1 tsp cumin seeds
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp ground black pepper
- 1 tbsp tamari or soy sauce
- A pinch of salt
- ½ lemon (for juice) or 1 lime (for juice)
- A small bunch of SuperValu fresh coriander
For the Cashew Cheese Sauce
- 100g cashews
- 220ml oat milk
- ½ tsp garlic powder
- 1 tsp lemon juice
- ½ tsp salt
Instructions
- Soak the Cashews
Place cashews in a bowl and cover with just-boiled water. Let soak for 5 minutes.
- Prepare the Vegetables
Peel and thinly slice the red onion. Thinly slice the spring onions at an angle. Drain and rinse the black beans. Quarter the cherry tomatoes. Finely chop the coriander and red chilli (de-seed for less heat). Thinly slice the avocado.
- Cook the Black Bean Salsa
In a hot non-stick pan, add 1 tablespoon or a few sprays of oil and fry the red onion, spring onion, and chilli for 2 minutes, stirring continuously. Add cumin seeds, ground cumin, smoked paprika, tamari, citrus juice, and salt. Cook for 30 seconds, then add beans and tomatoes. Cook for 2 more minutes, mashing lightly.
- Make the Cashew Cheese Sauce
Drain and rinse the soaked cashews. In a blender, add oat milk, garlic powder, lemon juice, and salt and blend until smooth.
- Assemble the Quesadillas
Heat a dry pan and warm a tortilla for 30 seconds. Spread about 3 tablespoons of cashew cheese on the tortilla, add a portion of the bean mixture on one side, and top with avocado slices, chopped coriander, and chilli. Fold the tortilla over, cook in a pan until browned, then remove and slice. Repeat with remaining tortillas and ingredients.
- Serve
Enjoy the quesadillas hot, with any remaining cashew cheese.
The cashew cheese can be stored in the fridge for up to 5 days for other dishes.
Recipe
Ingredients
For the Quesadillas
- 5 wholewheat or corn tortillas
- 1 x 400g can black beans
- 2 SuperValu spring onions
- ½ SuperValu red onion
- 10 SuperValu cherry tomatoes
- 1 SuperValu red chilli
- 1 SuperValu avocado
- 1 tsp cumin seeds
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp ground black pepper
- 1 tbsp tamari or soy sauce
- A pinch of salt
- ½ lemon (for juice) or 1 lime (for juice)
- A small bunch of SuperValu fresh coriander
For the Cashew Cheese Sauce
- 100g cashews
- 220ml oat milk
- ½ tsp garlic powder
- 1 tsp lemon juice
- ½ tsp salt
Instructions
- Soak the Cashews
Place cashews in a bowl and cover with just-boiled water. Let soak for 5 minutes.
- Prepare the Vegetables
Peel and thinly slice the red onion. Thinly slice the spring onions at an angle. Drain and rinse the black beans. Quarter the cherry tomatoes. Finely chop the coriander and red chilli (de-seed for less heat). Thinly slice the avocado.
- Cook the Black Bean Salsa
In a hot non-stick pan, add 1 tablespoon or a few sprays of oil and fry the red onion, spring onion, and chilli for 2 minutes, stirring continuously. Add cumin seeds, ground cumin, smoked paprika, tamari, citrus juice, and salt. Cook for 30 seconds, then add beans and tomatoes. Cook for 2 more minutes, mashing lightly.
- Make the Cashew Cheese Sauce
Drain and rinse the soaked cashews. In a blender, add oat milk, garlic powder, lemon juice, and salt and blend until smooth.
- Assemble the Quesadillas
Heat a dry pan and warm a tortilla for 30 seconds. Spread about 3 tablespoons of cashew cheese on the tortilla, add a portion of the bean mixture on one side, and top with avocado slices, chopped coriander, and chilli. Fold the tortilla over, cook in a pan until browned, then remove and slice. Repeat with remaining tortillas and ingredients.
- Serve
Enjoy the quesadillas hot, with any remaining cashew cheese.
The cashew cheese can be stored in the fridge for up to 5 days for other dishes.
