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.
A 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.
Ingredients 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
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.