Mushroom and black bean oven baked quesadillas
Ingredients
- 3 tbsp olive oil+ more for brushing
- 1 brown onion finely diced
- 4 garlic cloves finely diced
- 2 tsp sea salt
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1/3 bunch of coriander stems and leaves
- 150 grams mushrooms of your choice finely diced
- 400 grams can of tomatoes
- 400 grams cooked black beans
- 400 grams cooked cannellini beans
- 8-10 soft corn tortillas
- 1 1/2 cups grated cheese (roughly)
Guacamole
- 2 avocados
- 1 1/2 tbsp lime juice
- 1 tbsp finely chopped coriander leaves
- 1 small small garlic clove finely diced
- salt to taste
Instructions
- Preheat the oven to 190 degrees.
- Saute in a medium-sized pot, the onion, garlic and salt with olive oil for about 3 minutes. Next add the ground coriander, turmeric, paprika and cumin and stir regularly to prevent it from sticking. Throw in the fresh coriander mushrooms and saute for another 3 minutes.
- Add the tomatoes followed by the beans and turn down to low. Simmer for about 15 minutes stirring occasionally.
- Lightly brush an oven tray with some olive oil. Lay a corn tortilla flat on the tray sprinkle half of the tortilla with cheese and top with beans. Don’t overfill them. You want to be able to fold the tortilla in half without it overflowing onto the tray.
- Repeat with all of the tortillas and lightly brush the top side with oil. Place in the oven for 10 minutes. Take the tray out and gently flip the tortillas over and bake for another 10 minutes.
- Combine the guacamole ingredients in a bowl and mash the avocado with a fork and stir to combine.
- Serve with a fresh salad, a dollop of yoghurt/sour cream and guacamole
Notes
To serve
Puree- blend tomato and bean mix and serve with guacamole or avocado
BLW - Cut a quesadilla in half and serve with yoghurt, guacamole and simple salad
Tried this recipe?Let us know how it was!