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Black Bean Quesadilla with Broccomoli & Coriander Yoghurt

Wed, 1 February 2023

Black Bean Quesadilla with Broccomoli & Coriander Yoghurt

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

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