Recipe: Frijole and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

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Recipe: Frijoles and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

Recipe: Frijoles and Guacamole Stuffed Vegan Quesadillas with Baked Corn and Smoky Tomato Salsa

Ingredients

  • Frijoles:
  • 1 tbsp. cold-pressed rapeseed oil
  • 1 tbsp. of vegan butter (I used Pure)
  • 1 large onion, finely chopped
  • 1 tsp. chilli flakes
  • 2 x 400g tins of black beans, drained and rinsed
  • 150ml vegetable stock or bouillon
  • 1 red chili, de-seeded and sliced
  • Quesadilla Filling:
  • 2 tbsp. cold-pressed rapeseed oil
  • 1 red onion, peeled and sliced
  • 1 tsp. dried cumin
  • 1 Tsp. dried oregano
  • 10 small corn tortilla (I used the Wahaca corn/wheat tortillas)
  • Guacamole:
  • 3 ripe avocados, peeled and de-stoned
  • 8 cherry tomatoes, chopped
  • 1 garlic clove, peeled and crushed
  • 1 tsp. ground cumin
  • 2 limes, juiced
  • 1 tsp. smoked paprika
  • half a packet of coriander, stalks removed and leaves chopped
  • Baked Corn and Smoky Tomato Salsa:
  • 2 corn on the cob
  • I tsp. cold-pressed olive oil for brushing
  • 1 Tsp. smoked paprika
  • 1 red onion, peeled and chopped
  • 1 red chilli, de-seeded and chopped
  • 1 lime, juiced
  • half a packet of coriander, stalks removed and leaves chopped

Instructions

  1. Preheat the oven to 200oc/180oc fan/Gas 5
  2. Start with the Guacamole: mash the avocados with the lime juice
  3. Add the remaining ingredients, mix well
  4. Baked Corn and Smoky Tomato Salsa: brush the corn with the oil and place on one half of a baking tray
  5. Toss the tomatoes in the remaining oil and add the paprika
  6. Bake for 15-20 minutes until the tomatoes are starting to char lightly and the corn is browning
  7. Allow the corn to cool a little then hold the corn upright, stabilise with a fork and run a sharp knife down to remove the sweetcorn kernels
  8. Mix the corn, tomatoes and the remaining ingredients in a bowl
  9. Frijole: heat the butter and oil in a small pan
  10. Add the onion, garlic and chilli and sauté for 10 minutes until softened, stirring occasionally
  11. Pour in the black beans and stock, simmer for 30 minutes
  12. Remove from the heat and leave to cool
  13. Once cooled, mash with a stick blender but not until entirely smooth
  14. stir through the chilli
  15. Quesadilla Filling: while the frijoles are cooking, heat a frying pan with the oil
  16. Add the onions and spices, sauté for 10 minutes until softened and starting to brown
  17. Mix together with the frijoles and set aside
  18. To assemble: heat a dry frying pan on the hob
  19. Lay out 5 tortillas on a board
  20. Spread thickly with the frijole and onion mix
  21. Top with the guacamole
  22. Place another tortilla on top
  23. Dry fry each quesadilla until lightly browned and crisping, turning over once one side has browned.
  24. Carefully cut into wedges and serve with the salsa on the side
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http://www.thisisnotadiet.uk/2018/04/11/recipe-frijole-and-guacamole-stuffed-vegan-quesadillas-with-baked-corn-and-smoky-tomato-salsa/

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