Quesadillas are something which I like to eat when I fancy a bit of sunshine – I love them because they’re bursting with fresh and healthy ingredients and taste phenomenal for it. They’re also excellent barbecue fare for vegetarians. This is a recipe that I picked up from the excellent Otto Lenghi book ‘Plenty’ a few years ago and have written to my memory, making it time and time again.
(makes 8 quesadillas – sometimes less depending on how generously you fill them!)
1 pack of corn tortillas (the brand ‘Discovery’ do these in the UK – I always find they have them in Waitrose and make special trips to stock up on these!) – however, normal flour based ones will do the job too though if there is a corn tortilla deficit
2 ripe avocados
5 large ripe tomatoes (or lots of little ones, though these make the salsa a bit sweeter)
Half a red onion
3 spring onions (or thereabouts)
Juice of 1 lime
Crushed clove of garlic
1 fresh red chilli (finely diced)
pinch of salt
1 bunch of fresh coriander
2 tbsps cider/white wine vinegar
1 tin of black beans (or equivalent in soaked weight)
1 bunch of fresh coriander (I often use just one between the salsa and bean paste and add a little more ground coriander as my student budget prefers this)
1 tsp ground coriander
half a tsp ground cumin
quarter tsp cayenne pepper
Pinch of salt
Juice of a lime
Soured cream (enough for a blob in each tortilla)
Grated cheddar (enough for a sprinkling on each tortilla)
Chopped jalapeno peppers – also for sprinkling in the tortillas (the kind that come in vinegar in jars)
Chop the ends off the red onion, peel and then cut in half down the centre. Very finely slice this half to get neat little semi-circle slithers of onion. Place these in a large bowl (everything else will also go in here eventually) and mix with the vinegar. Then dice and slice all of the other salsa ingredients, finely chopping the leaves and stalks of the coriander and put these all in the bowl too. This is probably the most time consuming bit of the dish but well worth it!
For the bean paste, put all of the bean paste ingredients in a food processor and blend to form a lovely tasty paste.
Put a griddle pan (or failing that, a frying pan) on a good high heat whilst assembling the first 2 (unless you get several pans on the go, these cook 2 at a time). To assemble, put the tortilla on a plate, take a spoonful of the bean paste and spread it on the tortilla, leaving a good cm or two round the edge. Dollop some soured cream (or creme fraiche) in the middle of this in a little circle and then put a spoonful or two of salsa on. It’s best to go easy with the salsa otherwise it all ends up on the griddle pan which is rather upsetting. I find it’s generally better to serve it up with an extra spoonful of the stuff than overfill it and risk loosing it between the cavernous ridges of the griddle pan.
Once the salsa is on, sprinkle on some cheese and jalapenos then fold the tortilla gently in half and put it on the hot griddle. Turn the griddle down to a medium heat so you don’t set the whole thing on fire and wait until the edges start turning the tiniest bit browned then flip the tortilla carefully and repeat (a few minutes on each side). If using a griddle this should result in lovely dark griddle lines across the tortillas.
I find that two of these alone is a good substantial lunch and one/two of these with a rice salad or some home made oven chips is a substantial dinner.