Black Bean Quesadilla with Broccomoli & Coriander Yoghurt

Wed, 1 February 2023

A fantastic mid-week snack, using up vegetables for this spicy dish. Also swapping out unsustainable avocados and using broccoli stems to make a guacamole.

Ingredients:

• 4  corn tortillas
• 1 x 400g tin of black beans
• 2 scallions
• 1 red onion
• 2 gloves garlic
• 6 tomatoes tomatoes
• 1 tablespoon chilli paste
• 1 handful of baby spinach
• 1 tsp ground coriander
• ¼ tsp smoked paprika
• ¼ tsp cumin
• 1 tsp ground mixed spice
• 1 lemon
• small bunch fresh coriander
• 100g cream cheese
• 50g Natural yoghurt
• 20g carrot top pesto

FOR THE BROCCOMOLI:

• 200g broccoli florets and stalks, finely chopped
• ½ onion, finely chopped
• 1 fresh red chilli, chopped
• ½ bunch of fresh coriander, chopped
• juice of 2 lemons
• fine sea salt and freshly ground black pepper

INSTRUCTIONS

Put your pan on a medium heat and add a splash of oil, sliced red onions, garlic, scallions and cook for 2 minutes, stirring occasionally . add your spices and cook for another minute

Drain and rinse the black beans. chop the tomatoes and finely chop the coriander and add to the pan, cook for another 2 minutes.

Place a tortilla onto a baking tray and top with the cream cheese, broccomoli and the bean & tomato salsa. Place another tortilla on top , drizzle with the pesto and bake in the oven for 5 minutes until crispy.

Put onto your plate and drizzle with the yogurt… enjoy