Quesadillas (Bean & Coriander)
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INGREDIENTS
| 400 |
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g can red kidney beans, rinsed, drained
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| 160 |
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g (2 cups) coarsely grated vegan cheese
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| 3/4 |
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cup coriander leaves
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| 3 |
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shallots, trimmed, thinly sliced
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| 8 |
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flour tortillas
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tabasco sauce, to serve
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vegan sour cream, to serve |
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[Guocomoli]
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| 2 |
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avocados, mashed
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| 1 |
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small red onion
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| 2 |
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tomatoes, diced
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lemon and salt, to taste |
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INSTRUCTIONS
| 1. |
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Combine the beans, cheese, coriander and shallots in a bowl.
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| 2. |
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Heat large non-stick frying pan (sandwich press) over medium heat. Place 1 tortilla in the pan. Top with one-quarter of the bean mix. Cook for 1 minute or until golden underneath. Place another tortilla on top to make a stack. Use an egg lifter to carefully turn over. Cook for 1 minute or until golden. Transfer the quesadilla to a serving plate. Repeat with remaining tortillas and bean mixture.
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| 3. |
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Meanwhile, make guocomoli by mashing all ingredients in a bowl. Add a sqeeze of lemon and a pinch of salt. Mash and taste. If too sour, add more salt. If too salty, add more lemon. Reapeat until the taste is just right.
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| 4. |
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Cut the quesadillas into wedges. Top with guocomoli, sour cream and tabasco sauce.
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Alternatively, just serve with mashed avocado, chopped tomato and sour cream. |
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