Black Bean Quesadillas
Updated: May 20, 2019
Savory, fast and protein packed. This twist on the traditional quesadilla has way more flavor. Pair it with the 2017 Punkt Genau Blauer Zweigelt. The light bodied fruity red will balance out the spice and pairs great with savory black beans.
Adapted from Purple Carrot.
1 shallot chopped
2 radishes chopped
1 bunch fresh cilantro chopped
2 cans black beans
1/2 packet of fajita seasoning
1 avocado chopped
large corn tortillas
1 cup vegan cheddar cheese shredded
1/2 cup vegan sour cream
Make the refried beans. Drain and rinse the black beans. Place in a small sauce pan with a few table spoons of water and half the packet of fajita seasoning and a squeeze of lime juice. Smash with fork and heat through for a few minutes until warm.
Add the chopped avocado, shallot, radishes and about 1/4 cup of chopped cilantro to a small bowl. Mix and squeeze half of them lime juice into the bowl. Salt and pepper to taste.
Heat a large skillet over medium heat and spray with olive oil. Place tortilla down, spread a thin layer of black beans, then guacamole and top with cheese. Fold over and fry for a few minutes until brown. Flip and fry the other side.
Plate quesadillas, top with sour cream and sprinkle with chopped cilantro!