Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

While all the meat-eaters are scoffing smoky joints of this, that or the other, try this Mexican sandwich as a vegetarian barbecue dish.


  • 8 small tortillas (corn look better but flour are also fine)
  • 180 ml soured cream
  • 120


First make the black bean paste. Place all the ingredients in a food processor and quickly pulse until a rough paste has formed.

To make the tomato salsa, first soak the red onion in the vinegar in a large bowl for a few minutes. Then add all of the other ingredients and stir well.

Prepare the barbecue, or heat a ridged griddle pan.

To prepare each quesadilla, take one o