Lovely Mexican-inspired appetizer, breakfast, lunch or dinner idea made in 15 minutes. I can eat quesadillas at any time of the day. Are you a Mexican food lover too?
While we are still enjoying life in SE-Asia, and planning to stay here for a few more years, when we are ready for another change I definitely vote to set up camp in Central-America or the Caribbean. Asian food is great, but nothing beats the Mexican flavors if you ask me.
But let's talk black bean quesadillas now!
Ingredients (serves 2)
For the quesadilla
- 2-4 wrap or tortilla, depending on their size
- 3/4 cup cooked or canned black beans (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1/2 cup onions, chopped
- 1 clove of garlic, minced
- 1 cup fresh spinach, shredded
- 1 tsp ground cumin seeds
- 1 tsp dried oregano
- 1/2 tsp paprika powder
- sea salt, to taste
- black pepper, to taste
- 1/3 cup grated cheese
For the salsa
- 1.5 cup tomatoes, finely diced
- 1/4 cup red onions, finely chopped
- 1/2 tsp chili paste (or chili pepper), or to taste (optional, for spicy version)
- 1/2 cup fresh parsley or cilantro, chopped
- 1/2 lime or lemon, juice only (use less if using lemon, ½ lime = 1 tbsp)
- sea salt, to taste
- black pepper, to taste
Instructions
- Combine all salsa ingredients in a bowl. Mix to combine. Set aside
- Heat cooking oil, in a large pan, over medium-low heat. Cook the onion and garlic for 2 minutes. Add spinach and cumin. Cook for 1-2 minutes or until spinach is wilted. Stir regularly.
- Tip in the beans, paprika powder, oregano, and a splash of water. Season with salt and pepper to taste. Using a potato masher, break the beans down as they warm through to make a rough puree.
- Layer half of the tortillas/wraps with the refried beans. Scatter over the cheese and spoon over the salsa.
- Fold tortilla half over the bean-veggie-cheese mix and firmly press down. Place the quesadilla in a lightly oiled pan (or oven-grill works too) and cook for 2-3 minutes on each side until the cheese in fully melted and wrap slightly browned.
Buen provecho!
Recipe notes
Serve with extra tomato salsa, guacamole, herb-infused cashew sour cream or regular sour cream.
