Avocado and Black Bean Quesadillas with Pickled Cucumber
The Mexican version of the toasted sandwich, these crispy quesadillas are filled with gooey cheese, soft avocado and fresh juicy tomatoes, served with a sharp pickle. They make a perfect lunchtime meal. Chill any leftover cucumber pickle in an airtight jar.
|For the quesadillas:|
|1||large avocado, roughly chopped|
|200g (7oz)||can black beans, drained and rinsed|
|125g (4½oz)||pack mozzarella, drained and torn|
|100g (4oz)||cherry tomatoes, quartered|
|3||spring onions, sliced|
|2 tbsp||chopped coriander|
|zest and juice of 1 lime|
|olive oil, for frying|
|125g (4½oz)||Cheddar, grated|
|salt and pepper|
|For the pickled cucumber:|
|50g (2oz)||caster sugar|
|60ml (2½floz)||cider vinegar|
|1||red chilli, halved|
|5cm (2in)||fresh root ginger, peeled and grated|
|3||pieces stem ginger in syrup, sliced|
1. For the cucumber pickle: cut the cucumber into thin slices and put into a large bowl; sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off the excess liquid in a colander. Return the cucumber to the large bowl. Combine the sugar, vinegar, chilli and the two types of ginger together. Add to the cucumber slices and mix well.
2. In a large bowl, mix together the avocado, black beans, mozzarella, cherry tomatoes, spring onions, coriander and the lime zest and juice. Season well.
3. Add a little olive oil to a large ovenproof frying pan. Put 1 tortilla in the pan and spoon one eighth of the mix over half the tortilla. Top with a handful of the Cheddar. Fold the tortillas over and press down with a spatula. Cook for 2 minutes, or until the base turns golden. Flip over and cook for a further couple of minutes.
4. Carefully remove the quesadilla from the pan and keep warm while you cook the remaining three. Serve the quesadillas with the pickled cucumber.