Friday, 6 August 2010


These vegetarian quesadillas are a recipe from Plenty by Yotam Ottolenghi.  They are so good I could have easily eaten the whole lot in one sitting.

Serves 4

8 small tortillas (corn look better but flour are also fine)
180ml soured cream
120g good quality mature cheddar, grated
6 tbsp drained and roughly chopped jalapeno peppers packed in vinegar

Black bean paste
230g cooked black beans (canned are fine)
1 tsp ground coriander
1/2 tsp dround cumin
1/4 tsp cayenne pepper
bunch of coriander (leaves and stalks about 20g), chopped
juice of 1 lime
1/4 salt

1/2 small red onion, thinly sliced
1/2 tbsp white wine vinegar
3 spring onions, thinly sliced
5 sweet medium tomatoes, diced
1 garlic clove, crushed
1 mild fresh chili, finely diced
bunch or coriander (leaves and stalks, about 20g), finely chopped, 
plus extra leaves to garnish
3/4 tsp salt
juice 1/2 lime
2 ripe avocados, diced

First make the black bean paste.  Place all of the ingredients in a food processor and quickly pulse until a rough paste has formed.

To make the tomato salsa, first soak the red onion in the vinegar in a large bowl for a few minutes.  Then add all of the other ingredients and stir well.

Prepare the barbeque, or heat a ridged griddle pan.

To prepare each quesadilla, take one of the tortillas and spread with 2 tablespoons of the black bean paste, creating a large circle in the centre but leaving about 2cm clear all around the edge.  Over one half of the bean circle spread a tablespoon of soured cream, a sprinkle of cheddar, a tablespoon of salsa and some jalapenos.  Fold over the other tortilla half.

To cook, gently place the quesadillas on the barbeque, of one at a time on the hot griddle pan.  Leave for 2 - 3 minutes, then turn and cook for 2 - 3 minutes on the other side.  The filling should be warm and the tortilla nicely charred.

Cut each tortilla into two at an angle and transfer to a serving dish.  Spoon any remaining salsa alongside and garnish with coriander leaves.

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