Spicy Black Bean Quesadilla

Flavorful tortillas filled with smashed black beans, spices, peppers, and cheese, served with fresh avocado and toasted pumpkin seeds.

Vegetarian Lunch Quesadilla Black Beans Avocado

Estimated Nutrition

Calories

463.1

kcal / serving

1852.4 kcal total

Carbs

42.6g

per serving

170.5 g total

Fat

25.7g

per serving

102.8 g total

Protein

15.3g

per serving

61.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Cheddar

grated

Fruits

piece

Avocado

ripe, chopped, plus extra to serve

piece

Lime

juice only, plus extra wedges to serve

GrainsCereals

piece

Flour Tortilla

25cm ready-made

LegumesPulses

400

Black Beans

canned, drained and rinsed

NutsSeeds

0.5

tsp

Cumin

ground

0.5

tsp

Oregano

dried

tsp

Chili Flakes

dried

piece

Salt

to taste

piece

Black Pepper

to taste

clove

Garlic

peeled and halved

handful

Coriander

fresh leaves, chopped, plus extra to serve

tbsp

Pumpkin Seeds

shells removed, plus extra to serve

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Spring Onion

trimmed and sliced

piece

Red Pepper

cut into 1cm squares

Method

Toast pumpkin seeds in the pan for 2 minutes and add them to the avocado mixture.

Mix coriander, avocado, lime juice, and salt in a small bowl.

Drain the quesadilla on kitchen paper and repeat the process with the second one.

Mix black beans, cumin, oregano, chilli flakes, spring onions, pepper, and cheese in a bowl while squashing the beans.

Rub the cut sides of the garlic clove onto the tortillas.

Slice quesadillas into six pieces and serve with the avocado mixture, extra seeds, and lime wedges.

Fry one quesadilla in half the oil for 4 minutes per side until golden and the cheese melts.

Top with the remaining tortillas with the garlic-rubbed sides facing inwards.

Spread the bean mixture evenly over two of the tortillas.