I'm sorry to say that I've been lazy and used bought tortillas for this recipe. My last attempt to make tortillas was a disaster - I went for corn flour and not wheat as an experiment - it kind of put me off making my own for now. It's silly, really, as I have made wonderful tortillas in the past. But the next try can wait for another day.
Anyway, bought tortillas are nothing like homemade ones, they are more flexible and therefore much easier to roll. Justification begins...
A pack of tortillas (usually 8)
1 (400g) can of black beans
1 red pepper
200g tinned sweetcorn
1 medium onion, diced
2 cloves garlic, minced
A splash of red wine vinegar
A handful of jalapenos (or to taste)
Salt and pepper
A couple of handfuls (to sight) of cheddar cheese, grated
Fresh coriander leaves, torn
1, Start by covering your tortillas in foil and placing in the oven on the lowest heat possible - the warmth will make them easier to roll.
2, Saute the onion until soft, then add the garlic, beans, pepper, jalapeno and sweetcorn.
3, When the mixture has come together, season it with salt and pepper.
4, Mash the beans in the mix with a fork to create more of a paste - this will make it easier to deal with when you flip the quesadilla.
5, Stir in the red wine vinegar and remove from the heat.
6, In a frying pan, heat a small amount of oil (sunflower or rapeseed preferably). Meanwhile, remove the tortillas from the oven.
7, Take a tortilla and put a rounded tablespoon of the bean mix in the centre. Spread it out, leaving a gap of about an inch around the circumference. Then sprinkle some cheese on top, add a few coriander leaves, and fold in half.
8, Place the tortilla in the pan with oil and check after a couple of minutes for browning. When the tortilla has started to crisp and turn golden brown, take a spatula and flip it onto the other side.
9, When the other side is crisp, remove from the pan. You can use a heat-proof plate and some foil to keep this warm in the oven if making all 8, or serve them as they come out of the pan.
These are a great fast and filling meal. Serve them with a yummy red cabbage coleslaw and some spicy guacamole for a balanced and interesting dinner.
Anyway, bought tortillas are nothing like homemade ones, they are more flexible and therefore much easier to roll. Justification begins...
A pack of tortillas (usually 8)
1 (400g) can of black beans
1 red pepper
200g tinned sweetcorn
1 medium onion, diced
2 cloves garlic, minced
A splash of red wine vinegar
A handful of jalapenos (or to taste)
Salt and pepper
A couple of handfuls (to sight) of cheddar cheese, grated
Fresh coriander leaves, torn
1, Start by covering your tortillas in foil and placing in the oven on the lowest heat possible - the warmth will make them easier to roll.
2, Saute the onion until soft, then add the garlic, beans, pepper, jalapeno and sweetcorn.
3, When the mixture has come together, season it with salt and pepper.
4, Mash the beans in the mix with a fork to create more of a paste - this will make it easier to deal with when you flip the quesadilla.
5, Stir in the red wine vinegar and remove from the heat.
6, In a frying pan, heat a small amount of oil (sunflower or rapeseed preferably). Meanwhile, remove the tortillas from the oven.
7, Take a tortilla and put a rounded tablespoon of the bean mix in the centre. Spread it out, leaving a gap of about an inch around the circumference. Then sprinkle some cheese on top, add a few coriander leaves, and fold in half.
8, Place the tortilla in the pan with oil and check after a couple of minutes for browning. When the tortilla has started to crisp and turn golden brown, take a spatula and flip it onto the other side.
9, When the other side is crisp, remove from the pan. You can use a heat-proof plate and some foil to keep this warm in the oven if making all 8, or serve them as they come out of the pan.
These are a great fast and filling meal. Serve them with a yummy red cabbage coleslaw and some spicy guacamole for a balanced and interesting dinner.
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