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Black beans quesadilla |

Vegetarian, Vegetables and Fruits

Spicy, comforting, tasty, you won't leave a crumb!

Note

We have feta cheese in this recipe because cotija cheese (typical of Mexico) is not always easy to find.

Ingredients

Recipe for 12 tapas

Black bean

1 Unit(s)

Canned black beans

150 Gr

Onion

2 Clove(s)

Garlic

2 Tsp

Cumin powder

4 Sprig(s)

Fresh cilantro

1 Tsp

Chili flakes

Chipotle sauce

125 Ml

Plain yogurt 2%

125 Ml

Sour cream

1 Unit(s)

Chipotle pepper in adobo sauce

Toppings

6 Unit(s)

Tortilla

150 Gr

Feta cheese

1 Unit(s)

Lime

Preparation time: 60 min

Mashed black beans

Chop your onion.

Chop the garlic cloves.

Thin out the coriander; reserve the leaves and chop the stems.

Rinse the black beans in clean water.

In a frying pan over medium-high heat, sweat the onion and chopped coriander stalks in a little oil or butter.

Once the onion is translucent, add the garlic, cumin and chili flakes. Sweat for 1 minute to toast the spices.

Add the black beans and about 1/2 cup of water. Add salt and pepper to taste and reduce over medium heat. Once reduced, mash your beans with a potato masher.
Chipotle sauce

In a high container (measuring glass type...), put your yogurt and your chili pepper (or 2... or more if you wish...) as well as a little adobo sauce (about 1 teaspoon, it will accentuate the smoky taste).

Blend everything with a arm blender (if you don't have one, finely chop the chili and mix the rest of the ingredients in a bowl). Add sour cream and season with salt to taste.
Cooking

Place some of the mashed black beans on a tortilla and spread.

Crumble your feta cheese over the beans and place another tortilla on top.

Over medium heat, with a little fat, place your quesadilla in a pan. When it is coloured enough, turn the quesadilla over to colour the other side.

Once coloured on both sides, put your quesadilla on a cutting board and cut it into 4 or 6 pieces. Arrange your quesadilla tips on a plate and drizzle with chipotle sauce and cilantro leaves.