Ingredients
2 x 400g tins black beans, drained and rinsed
125g Emmental, provolone or other mild semi-hard cheese, diced or grated
8 spring onions, finely sliced
small handful coriander leaves, chopped
8 flour tortillas
2 tbsp extra virgin olive oil
FOR THE TOMATO SALSA
500g tomatoes (green work well, too)
1 small onion, diced
3 tbsp coriander leaves
1 green chilli, finely chopped (optional)
2 tbsp lime juice
½ tsp caster sugar
Method
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To make the salsa, add the tomatoes to a pan of boiling water and simmer for 6-10 mins for red tomatoes, or 10-15 mins for green ones, until softened and starting to change colour. Drain the tomatoes and put them into a blender with all the rest of the ingredients and ½ tsp salt. Pulse to the desired texture – I like mine quite chunky.
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Put the black beans, cheese, spring onions and coriander leaves in a bowl, and stir gently to combine. Season with salt and pepper to taste. Divide the mix between the 8 tortillas, spooning it onto one side, then fold each tortilla in half.
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Heat the oven to low. Heat a griddle or frying pan over a medium heat until hot. Drizzle in 1 tsp olive oil, then add 2 folded quesadillas and cook for 2-3 mins on each side until browned. Keep warm on a baking tray in the oven while you cook the rest of your quesadillas. Serve with the tomato salsa.
