A delicious quesadilla packed with healthy and wholesome ingredients; smoky beans, smashed avocado, garlicky mushrooms and tahini dressing.
Prep time: 20 minutesmins
Cook time: 30 minutesmins
1-2 servings
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Ingredients
For the beans
2tbspolive oil
1onion diced
2clovesgarlic sliced
1tspsmoked paprika
1/2tspcayenne pepper
1tspcumin seeds
1tin organic tomatoes
2tsptamari
1pack cooked organic cannellini beans–380 -400g
Sea salt
Black Pepper
1tspmaple syrup–optional
Extra sprinkle of chilli flakes - optional
For the mushrooms
2cupsmushrooms sliced
1clovegarlic sliced
1tbspolive oil
Sea salt
Twist black pepper
For the tahini dressing
1tbsptahini
Juice 1/2 lemon
1/2cupwater
1tbspolive oil
2garlic clove
Salt & pepper
For the quesadilla
2 tortillas - gluten free
1cupspicy beans
1/2avocado smashed with a squeeze or lemon or lime juice
1cupcooked mushrooms
Sea salt
Tahini dressing
Coriander
Instructions
To make the beans
Add the onion to a large pan with the oil and sauté for 10 minutes on a low heat. Add in the garlic and spices and fry for a further few minutes.
Next, add in the tomatoes, beans, tamari, maple syrup, and simmer for a 10 minutes, then season with the salt, pepper and chilli to taste.
To make the mushrooms
Add the oil, garlic and mushrooms to a saucepan and fry on a medium heat for a few minutes until soft.
Season and set aside
To make the tahini dressing
Add all the ingredients to a mini chopper and blitz. (If you don’t have a mini chopper, you can smash up the garlic, salt & pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl).
To make the quesadilla
Heat a large flat bottom pan or skillet too low to medium heat them pop on the first tortilla, cover the base with smashed avocado, then the beans and finally top with the mushrooms, a drizzle of tahini dressing and coriander.
Cover with the second tortilla and press down a little, then allow the filling to heat through and the bottom tortilla to brown a little. This should take 3-4 minutes.
Carefully flip the quesadilla to brown the other side, then remove from the heat and onto a chopping board.
Cut into quarters and then drizzle with more tahini dressing and coriander.