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.

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Quick Black Bean Chilli Wraps (with Cashew Sour Cream)

img_0862Seeing as ‘bonenprutje’ (Dutch for ‘things flung in a pan, including some beans’) wasn’t going to cut it as a title, I’ve gone with what you see above. And, to be honest, this is a slightly more polished version of something I’ve been cooking for years when I didn’t really know what to eat, but knew it wasn’t takeaway food. img_0855

Originally I made this as a quick chilli that conveniently used up left-over veg and ends of tins. But because I feel tortilla wraps are a bit more festive than a bowl of bean stew served with bread, I made it a bit less saucy, so it could be used as a filling. If you do want it ‘soupier’, be my guest and add more water. If you do, you could up the spices a bit but I don’t really think it’s necessary.img_0842

This recipe is very much a blueprint, so use whatever you want; sub the black beans for chickpeas or black-eyed beans, add sweetcorn, baby corn, frozen peas, etc. Serve with (vegan) sour cream and some lettuce leaves, like I did here, or just scatter over some chopped fresh coriander. You can find the recipe for the cashew sour cream on the Oh She Glows website.img_0835

One last thing: as always, I sauté the mushrooms separately (but in the same pan I later cook the sauce in), because I feel they turn out so much better that way. If you don’t feel like it, skip this step and just add them to the pan with the chopped pepper.


 

Ingredientsimg_0846

250 g mushrooms, sliced
½ tsp chilli flakes
1 onion, chopped finely
1 red pepper, chopped
3 cloves of garlic, minced
1 heaped tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
½ tsp cinnamon
1 x 400 ml tin tomatoes, blitzed in a processor/blender
1 x 400 g tin black beans, drained and rinsed
tortilla wraps img_0848

Preparation

– In some oil, sautée the mushrooms on a high heat until cooked but not mushy. Put on a plate and set aside.
– In the same pan, heat some more oil and add the chilli flakes.
– Add the onion and sautée for a few minutes, then stir in the chopped pepper and cook for a few more minutes.
– Turn the heat down to low and add the garlic, tomato purée and spices. Cook for a minute, constantly stirring.
– Add the tomatoes, beans and mushrooms and bring to a simmer
– Let simmer, lid on, for about 15 minutes, stirring occasionally.
– Serve stuffed in a warm tortilla wrap.