Tasty quesadillas, yes you are. With smoky chipotle salsa so you are. Great little recipe this, sassy.
30 mins | serves 3-4 | dang easy
1/2 onion, cut into wedges
2 tomatoes, seeded and halved
1 whole clove garlic, peeled
1 dried chipotle chilli, soaked in hot water for 10 minutes (or 2 tsp chipotle paste)
400g coquina or butternut squash, peeled and diced
200g jar/tin black beans, rinsed and drained
1 jalapeño chilli, seeded and finely chopped (we had a red chilli, we used that)
30g cheddar/veggie cheddar, grated
bunch coriander, finely chopped, plus some for garnish roughly chopped
1/2 lime, juiced, plus wedges to serve
Get a frying pan nice and hot. Dry fry the onion, tomatoes and garlic until charred all over, tip them into yer food processor with the chipotle chilli, pulse until combined and season well.
Steam the squash until really soft. Mash in a bowl with a fork and season. Add the black beans and mash again lightly, then stir in the jalapeño, cheddar, coriander and lime.
Divide the mixture between 2 tortillas and spread all the way to the edges nearly. Place the other 2 tortillas on top and squish them down a little. Get a large dry frying pan really hot and cook the quesadillas, turning once, until they’re golden and crisp on both sides, and the cheese inside is gooey.
Cut each one into 6 wedges and serve with the salsa, lime wedges and more coriander.
From Olive magazine, November 2015 issue.
This was in fact one of the first veggie recipes we made having gone over to the weekday meat-free side in October 2015 (as subscribers, Olive hits our doormat a whole month ahead of time, ya see). We’re frequent flyers of this amazing quesadilla combo now.