Avocado, Chipotle and Black Bean Quesadillas

img_2886First of all: Happy New Year! Secondly, I am crazy busy with work, so this is going to be a short one (yeah, it’s becoming a theme. I know ;-)).

So, these quesadillas: they’re loosely based on a quesadilla recipe that I had bought the ingredients for but which I then decided was too much work for lunch and adapted to my liking and workload.

img_2884A note on the chillies. I’ve used some chopped-up chipotle chillies in adobo sauce because I finally managed to get hold of a tin of those. If you don’t have them, use chipotle paste, or Sriracha with some smoked paprika for the smoky flavour. If you don’t like it hot, use only smoked paprika.

img_2885Ingredients for 2 quesadillas (one person)
2 flour tortillas
Dollop of chopped chipotle chillies in adobo sauce (or alternative, see above), to taste
1 ripe avocado, cut in half, flesh scooped out and mashed with a fork
Squeeze of lime juice (I used bottled)
Generous pinch of salt
3 to 4 tbsp chopped fresh coriander
4 tbsp black beans from a tin (I used a 100 g mini tin, drained weight 65 g)
2 tsp of nutritional yeast

Preparation
Heat your contact grill/sandwich maker to high.
Lay tortilla on a chopping board
Mix the mashed avocado with the lime juice and salt.
Smear one half of the tortilla with half the chipotles and their sauce (half because you’re making two quesadillas).
Top with half the avo mixture, half the coriander, half the beans. Sprinkle over 1 tsp of the nutritional yeast.
Fold over other half of the tortilla and grill until it shows griddle marks.
Eat and prepare the second quesadilla.

Garlicky Avocado Mayo with a Kick

img_0896This is one of those quick write-down-now-before-I-forget-what-I-did posts, because, simple as this recipe is, it’s bound to slip through the colander that is my brain.

This makes a lovely tangy mayonaisse-like sauce that you can slather on pretty much anything. The kick from the Sriracha (or any chilli sauce) is optional. You may want to add some pepper if you leave out the heat.


Ingredients

1 ripe avocado
½ tsp Dijon mustard
generous pinch of salt
1 tsp of Sriracha sauce, optional
2 tbsp garlic oil

Preparation

– Put all ingredients, except the oil, in the bowl of a food processor.
– Blend, scraping down the sides of the bowl if necessary, until well mixed.
– Leave the machine running while you drizzle in the oil.