A great veggie take on the Quesadilla. The sweet bursts from the corn make this dish. Great for the Dinner-Party MOB.
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Serves
4
Avocado
Bell Pepper
Onion
Tomato
Drained Cooked Black Beans
Smoked Paprika
Lime
Coriander
Corn On The Cob
Cheddar Cheese
Tortilla
Salt
Black Pepper
Olive Oil
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Serves
4
Avocado
Bell Pepper
Onion
Tomato
Drained Cooked Black Beans
Smoked Paprika
Lime
Coriander
Corn On The Cob
Cheddar Cheese
Tortilla
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Finely chop the peppers and onion. Place in a frying pan on a medium heat. Once softened, add the smoked paprika. Allow to soften further for another 5 minutes.
Step 3.
Wrap two corn on the cob in tin foil. Place on a baking tray and place in oven for 20 minutes, turning half way through. When ready, remove from oven and slice off the sweetcorn and set aside in a bowl.
Step 4.
Add your black beans to the pan. Add salt, pepper and a handful of chopped coriander. Mash everything together and remove from heat.
Step 5.
Salsa time. Scoop out the flesh of your avocados into a bowl. Add the finely chopped tomatoes, a handful of coriander, the juice of a lime and season with salt, pepper and olive oil. Mash everything together and put in the fridge.
Step 6.
Quesadilla time. Heat a frying pan. Drizzle in some olive oil. Place a white tortilla wrap on the pan. Scatter some cheddar over it. Spoon some black bean mix on top. Scatter over some sweetcorn. Scatter more cheddar on top, and cover with another wrap.
Step 7.
Cook for 4 minutes, and then flip it. The wraps should be golden, and the cheese should be melted. When they are, remove from the heat and slice into quarters.
Step 8.
Serve the quesadillas with the cold salsa! Enjoy!
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Notes (1)
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Sophie P.
a year ago
Best avo salsa ever 🥑🥑
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