Easy Black Bean Quesadillas with Tomato & Pomegranate Salsa

Name: Easy Black Bean Quesadillas with Tomato & Pomegranate Salsa
Prep time: 30 min
Total time: 30 min
Ingredients: 100 g (3½ oz) mature Cheddar cheese, grated; 125 g (4½ oz) ball of Mozzarella cheese, grated; 1 x 400 g (14 oz) can black beans, drained; 1 tsp dried oregano; Salt and pepper; 8 tortillas; 30 ml (1 fl oz/2 tbsp) freshly squeezed lime juice (1–2 limes); 30 ml (1 fl oz/2 tbsp) freshly squeezed lime juice (1–2 limes); Salt and pepper; 250 g (9 oz) cherry tomatoes, quartered; ¼ large red onion, very finely chopped; 1 green chilli, deseeded and finely chopped; 125 g (4½ oz) pomegranate seeds; ¼ cucumber, roughly chopped; 2 tbsp extra virgin olive oil; Leaves from 1 small bunch of coriander (cilantro); Leaves from 1 small bunch of coriander (cilantro); 1 tbsp coconut oil, plus extra, for frying; 1 tbsp tomato purée (paste); 1 tbsp tomato purée (paste); ¾ large red onion, roughly chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 2 tsp chipotle paste

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Smoky, cheesy, just-right-spicy quesadillas and a bright, tangy salsa – this just needs a salty-rimmed margarita to make you feel like you’re on holiday.

You’re going to use the same frying pan to cook each hot element of this recipe to save on washing up, so even though your pan might feel on the larger side to cook the red onions, use one that can easily hold the tortillas, with ample room for flipping.

Ingredients

Starter
Vegetarian
Spicy

Ingredients

Method