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Pumpkin, Blackbean and Coriander Quesadilla, Kitchen to Table, Yamba

Pumpkin, Blackbean & Coriander Quesadillas

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.
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Ingredients
  

  • ½ butternut pumpkin peeled and sliced into 1cm thick slices
  • 1 tsp ground cumin
  • salt & pepper
  • olive oil for drizzling
  • cheddar cheese grated
  • feta cheese crumbled
  • 1 small can black beans or kidney beans drained
  • ½ red onion finely sliced
  • ½ cup coriander leaves
  • pickled jalapeno chillies to taste, chopped
  • 1 packet tortillas
  • fresh tomato salsa to serve
  • sour cream to serve
  • avocado to serve

Tomato & Red Onion Salsa

  • 2 tomatoes quartered, seeds removed and chopped
  • ¼ red onion finely diced
  • salt & pepper
  • a splash of olive oil
  • a squeeze of lime juice

Instructions
 

  • 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 them up on the bench.
  • Separate the two so that you have a top and a bottom. Sprinkle over a light layer of cheddar on one tortilla, then place some roasted pumpkin slices over the cheese. Now sprinkle over some feta cheese, black beans, red onion, jalapeno 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 it 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

  • 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.