Avocado and Black Bean Quesadillas with Pickled Cucumber
This quick and easy recipe for quesadillas will be ready in twenty minutes, making for the perfect speedy supper or substantial lunch.
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One Pan. 100 Brilliant Meals
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Introduction
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.
Ingredients
| 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 | |
| 8 | flour tortillas |
| 125g (4½oz) | Cheddar, grated |
| salt and pepper | |
| For the pickled cucumber: | |
| 1 | whole cucumber |
| 1 tsp | salt |
| 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 |
Method
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.
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