Quesadillas

Name: Quesadillas
Yield: Serves 4
Cuisine: Mexican
Ingredients: ½ tbsp white wine vinegar; 2 ripe medium avocados, diced; 1 mild fresh red chilli, finely diced; bunch of coriander (leaves and stalks, about 20g), finely chopped, plus extra leaves to garnish; ¾ tsp salt; juice of ½ lime; 8 small tortillas (corn look better but flour are also fine); 180 ml soured cream; juice of 1 lime; 1 garlic clove, crushed; ½ small red onion, thinly sliced; bunch of coriander (leaves and stalks, about 20g), chopped; 6 tbsp drained and roughly chopped jalapeño peppers packed in vinegar; 230 g cooked black beans (canned are fine); 120 g good-quality mature Cheddar, grated; ½ tsp ground cumin; 1 tsp ground coriander; ¼ tsp salt; 3 spring onions, thinly sliced; 5 sweet medium tomatoes, diced; ¼ tsp cayenne pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

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.

Ingredients

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

Americas
Mexico
Main course
Gluten-free
Vegetarian

Method

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