Broccoli And Black Bean Quesadilla Food

SPICY BLACK BEAN QUESADILLA

Steps:

• In a bowl, mix together the black beans, cumin, oregano, dried chilli flakes, sliced spring onions, chopped pepper and grated cheese until well combined, using your hands to squash the beans. Season, to taste, with salt and freshly ground black pepper.
• Lay the tortillas out on a clean work surface. Rub the cut sides of the garlic clove vigorously all over the tortillas.
• Divide the bean mixture between two of the tortillas, spreading the mixture out using a spoon to completely cover the tortillas.
• Place the remaining two tortillas on top of the mixture, making sure the sides you rubbed with garlic are facing inwards. Gently press down to form two sandwiches.
• Heat a little of the oil in a large frying pan over a medium heat. Add one of the quesadillas to the pan and fry for 3-4 minutes on each side, pressing the quesadillas down from time to time using a spatula, until the tortillas are crisp and golden-brown on both sides and the filling has melted. Remove from the pan carefully and set aside to drain on kitchen paper. Keep warm.
• Repeat the process with the remaining oil and tortillas.
• Meanwhile, in a small bowl, mix together the coriander, avocado, lime juice and a pinch of salt until well combined. Set aside.
• When the quesadillas are cooked, add the pumpkin seeds to the pan they were cooked in. Fry for 1-2 minutes, or until golden-brown, then add them to the coriander and avocado mixture.
• To serve, slice each quesadilla into six pieces and divide the slices between two serving plates. Scatter over the remaining coriander leaves, chopped avocado and roasted pumpkin seeds. Garnish the plate with the lime wedges.

BLACK BEAN QUESADILLA

Steps:

• Preheat oven to 400 degrees F.
• Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
• Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

FIESTA BLACK BEAN QUESADILLAS

Steps:

• Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
• Heat oven to 200* F.
• Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
• Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
• Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
• Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
• Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.