Pumpkin, Blackbean & Coriander Quesadillas

Pumpkin, Blackbean and Coriander Quesadilla

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

Pumpkin, Blackbean and Coriander Quesadilla
A quick, simple and delicious snack!

A quesadilla is to Mexico what a toasted sandwich is to us. A quick, easy and delicious snack to be enjoyed for lunch or even for Sunday night dinner. Use your imagination with the filling and adapt it to suit your flavour preferences.

1/2 butternut pumpkin, peeled and sliced into 1cm thick slices
1 tsp ground cumin
salt & pepper
olive oil for drizzling
grated cheddar cheese
crumbled feta cheese
1 small can black beans, or kidney beans, drained
1/2 red onion, finely sliced
1/2 cup coriander leaves
pickled jalepeno chillies, to taste, chopped
1 packet tortillas
fresh tomato salsa (recipe follows), to serve
sour cream, to serve
avocado, to serve

Method:
Preheat oven to 180 C. Line a baking tray with baking paper and place the pumpkin slices in a single layer on the tray. Sprinkle with cumin, salt & pepper. Drizzle with olive oil and roast for 20-25 mins or until tender. Remove from oven and set aside to cool.
Meanwhile, get all of the other ingredients prepared as the next step is to assemble the quesadillas.
Preheat a sandwich press, or a frying pan over medium heat.
Divide the tortillas into pairs and line up on the bench. Separate the two, so that you have a top and a bottom. On one tortilla, sprinkle over a light layer of cheddar, then place some roasted pumpkin slices over the cheese. Now sprinkle over some feta cheese, black beans, red onion, jalepeno chilli, and coriander. Now pop the remaining tortilla on top. Repeat with remaining tortillas and filling ingredients.
Place a quesadilla into the sandwich press or fry pan and cook until toasted on the bottom, then flip over to toast the other side and continue cooking until the cheese is melted and the filling is warm. Remove from the pan and keep warm; continue cooking the remaining quesadillas.
Cut the quesadilla into quarters and place on a serving plate. Top with a dollop of sour cream and a scoop of avocado. Add a spoonful of salsa and some coriander leaves.
Serve with some jalapeño relish on the side for an extra chilli hit.

Tomato & red onion salsa

This is a quick and easy salsa to serve with the quesadilla.

2 tomatoes, quartered, seeds removed and chopped
1/4 red onion, finely diced
salt & pepper
a splash of olive oil
a squeeze of lime juice

Method:

Place the chopped tomato and onion in a bowl. Season with salt and pepper, then drizzle over a little olive oil and add a squeeze of lime. Stir to combine.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

SHARE

Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email
Share on pinterest
Pinterest