Can be made gluten-free using corn tortillas or vegan using vegan cheese.
Ingredients
8 corn or flour tortillas
2 tbsp olive oil
1 diced onion (medium)
2 garlic cloves (finely chopped)
2 bell peppers (thinly sliced)
1 and 1/2 cups cooked black beans
1/2 cup cooked sweet potato (cubed)
1/2 cup canned sweet corn
1 and 1/2 cups mature cheddar cheese
SEASONING
1/2 tsp black pepper & salt (to taste)
1 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 tsp coriander powder
1 tsp cumin powder
1 tsp dried mixed herbs
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander
Method
To prepare the filling: In a hot pan add the olive oil and chopped onions, sauté till golden brown. Add the garlic and fry for 2 minutes. Then add all the seasonings and the bell peppers, sauté for 4-5 minutes on medium heat. Finally, add the cooked black beans, sweet potato, and sweet corn. Cook on a low flame for 4-5 minutes. Set aside and garnish with herbs.
Heat frying pan and drizzle with oil, add 1 tortilla. Let it toast on one side until slightly golden, then flip it. Sprinkle some cheese all over then spread a few spoonful’s of the filling across it, then fold the tortilla over to close it. Cook for 30 seconds on both sides till slightly golden. Remove from pan and repeat. Cut each quesadilla in half and serve.
Serving suggestion: delicious on their own or served with chipotle salsa, fried plantain and patatas bravas.