Are you dreaming about a crisp, hot and flavoursome dinner? These Mexican grilled quesadillas never disappoint.
I love Mexican food- the hit of chilli, bite of beans, smokey chipotle and cooling avocado; and this dish is so easy and quick to prepare and all the family will love it.
Quesadillas are grilled tortillas, filled with a bubbling hot, flavoursome filling. So moreish, you will never stop at just one. I use blackbeans to create the filling, along with smokey spices and a generous helping of coriander and lime juice for a fresh hit. The trick to the super fast cooking time is to have your griddle pan hot and ready for grilling- then just two minutes on each side and the most perfect quesadillias are created!
1 tbsp sunflower oil
1 orange pepper, deseeded and chopped finely
2 spring onions, chopped finely
3 tbsp tomato puree
1 400g can of Suma blackbeans, drained and rinsed
1 tsp chilli powder
1 tsp smoked paprika
1/2 tsp chilli flakes
A few drops of chipotle sauce
Juice of 1 unwaxed lime
Handful of coriander leaves, chopped roughly
4 soft tortilla wraps
2 avocados, sliced
1. In a pan, cook the sunflower oil, orange peppers and spring onions over a medium heat for 3-4 minutes until softened. Add in the tomato puree, blackbeans, chilli powder, smoked paprika, chilli flakes and chipotle sauce and cook for 2 minutes. Stir though the lime juice and coriander and set aside.
2. Heat a griddle pan over a medium heat until hot.
3. Spread the blackbean filling generously over a tortilla wrap and add in the sliced avocado; then place another wrap on top to form a sandwich. Place onto the griddle pan and cook for 2 minutes, then carefully flip over and cook for 2 minutes on the other side. Remove from the pan and cut into quarters.