Creamy Bean Quesadillas

Ingredients

  • 400g / 14oz/2 cups canned red kidney beans, rinsed and drained
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 3 tbsp tahini
  • 1tsp paprika
  • 1tsp crushed chillies/hot pepper flakes
  • 3 garlic cloves
  • 1 avocado
  • 8 wholemeal or plain flour tortillas
  • 1 quantity vegan cheese sauce
  • 115g/4oz/1/2 cup mild salsa plus extra to serve
  • 1 large handful of coriander leaves
  • 50g/1 3/4 oz red cabbage, very thinly sliced
  • 1 small handful of baby spinach leaves, torn
  • 1 red onion, very thinly sliced

Preparation

  1. Put the kidney beans into a food processor and add the cumin, cinnamon, tahini, paprika, crushed chillies/hot pepper flakes and garlic. Blend until smooth

  2. Cut the avocado in half, remove the pit and peel, then cut the flesh into chunks and put into a bowl. Roughly mash with a fork

  3. Heat a large, non –stick frying pan over medium heat. Lay 4 tortillas on the work surface /countertop

  4. Spread a layer of kidney bean mixture over each tortilla, then add large spoonful of vegan cheese sauce

  5. Spoon the avocado over the tortillas and top with some salsa, coriander leaves, red cabbage, spinach and slices of onion, put a tortilla on top of each to make quesadillas. Put 1 quesadillas into the frying pan. Dry- fry on each side for 1 minute, or until golden brown. Repeat with the remaining quesadillas,. Serve with the remaining sauce and the salsa

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