Ottolenghi’s Quesadillas

By Jen Booker

December 29, 2016

These are amazing!
I use left over paste & salsa in a wrap or sandwich the next day

  • Prep: 10 mins
  • Cook: 10 mins


8 small tortillas (corn look better but flour are also fine)

180ml vegan soured cream

120g vegan cheese, grated

6 tbsp drained and roughly chopped jalapeño peppers

Black bean paste:

230g cooked black beans (canned are fine)

1 tsp ground coriander

½ tsp ground cumin

¼ tsp cayenne pepper

bunch of coriander (leaves and stalks, about 20g), chopped

juice of 1 lime

¼ tsp salt


½ small red onion, thinly sliced

½ tbsp white wine vinegar

3 spring onions, thinly sliced

5 sweet medium tomatoes, diced

1 garlic clove, crushed

1 mild fresh red chilli, finely diced

bunch of coriander (leaves and stalks, about 20g), finely chopped, plus extra leaves to garnish

½ tsp salt

juice of ½ lime

2 ripe medium avocadoes, diced


1First make the black bean paste.

2Place all the paste ingredients in a blender and pulse into a rough paste

3To make the salsa soak the red onion in the vinegar for a few minutes then add all the other ingredients and stir well

4Take one of the tortillas and spread 2 tbsp bean paste creating a large circle

5Add sour cream, salsa, jalapeños & cheese

6Top with another tortilla and fry in a dry pan on both sides until browned

7Cut into triangles and serve with remaining salsa and coriander


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