Black bean & corn quesadillas, guacamole
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READY IN: 15 MINS
Black beans (2/3 of supplied)
Large flour tortillas
White onion (⅓ of supplied)
Tomato (½ of supplied)
Capsicum - any colour (½ of supplied, vegetarians use ⅓ of supplied)
Corn (1/3 of supplied)
Lime or lemon (½ of supplied)
WHAT YOU’LL NEED: 1 large sized frying pan, chopping board, knife
PANTRY STAPLES: Cooking oil (vegetable or grape seed), salt
ALLERGENS: Onion, garlic, gluten, wheat, dairy
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
1. Prepare the vegetables: Wash all the vegetables. Use the remaining corn from night one. Finely chop the capsicum and onion. Heat a splash of oil in a medium frying pan over medium heat. Cook the corn and capsicum for 1 minute, then add half of the onion and the black beans. Cook a further 3 minutes or until cooked through. Remove from the pan.
2. Cook the quesadilla: Place a portion of the black bean mixture on the tortilla, top with the cheese and fold over. Heat a large frying pan over medium heat, carefully add the quesadilla. Cook, in batches, for 2 minutes on each side or the cheese has melted and the tortilla has browned.
3. Prepare the guacamole: Finely dice the avocado and half of the tomato. Combine the avocado and tomato with half of the remaining onion. Squeeze the remaining tomato and half of the lime over the avocado mixture with a pinch of salt. Mash well together with the back of a fork.
4. To serve: Serve the quesadillas with sour cream and guacamole.