Vegetarian Quesadillas with Black Beans and Jalapeño Mayo
A vegetarian weekday meal that everyone will love! I have to say the jalapeno mayo really makes all the difference and adds a little kick to the recipe!
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- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Servings: 4
Ingredients
Black Beans
- 2 tablespoons (30 ml) vegetable oil
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) cumin
- 1/2 teaspoon (2.5 ml) salt
- 2 cans (398 ml each) black beans, well rinsed and drained
- 1 tablespoon (15 ml) tomato paste
- 2 tablespoons (30 ml) water
Jalapeno Mayo
- 2/3 cup (160 ml) mayonnaise
- 1 small jalapeno pepper, seeds removed, coarsely chopped
- 2 tablespoons (30 ml) lime juice
- 2 teaspoons (10 ml) maple syrup
- 1/2 teaspoon (2.5 ml) salt
Assembly
- 4 to 8 tortillas
- 2 avocados, mashed
- Cooking oil
- Grated dairy-free cheese (optional)
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Preparation
Black Beans
- Heat the oil in a non-stick skillet and cook the onion for 5 minutes, stirring frequently. Add the garlic, cumin and salt and cook for a further 2 minutes. Add the black beans and continue cooking for 1 minute.
- Add tomato paste and water and stir well. Using a wooden spoon, lightly mash the black beans into a paste that will spread well over the tortillas.
Jalapeno Mayo
- Place all mayo ingredients in a narrow container. Using a hand blender, blend all ingredients until very smooth.
Assembly
- Lay the tortillas out on a work surface. Spread about 1/4 cup (60 ml) black bean mixture on one half of each tortilla. Add a little crushed avocado and grated cheese. Close tortillas and press lightly.
- In a large non-stick skillet, heat a little oil over medium-high heat and cook the tortillas for about 3 minutes on each side. Serve with jalapeno mayo.
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