Ottolenghi’s Quesadillas

AuthorJen BookerDifficultyIntermediate

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

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 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
 
 Salsa:
 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

1

First make the black bean paste.

2

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

3

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

4

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

5

Add sour cream, salsa, jalapeños & cheese

6

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

7

Cut into triangles and serve with remaining salsa and coriander

Ingredients

 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
 
 Salsa:
 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

Directions

1

First make the black bean paste.

2

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

3

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

4

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

5

Add sour cream, salsa, jalapeños & cheese

6

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

7

Cut into triangles and serve with remaining salsa and coriander

Ottolenghi’s Quesadillas

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