Black bean quesadillas with fresh salsa and zingy guacamole

I’ve realised in these past few weeks that my initial goal to post once a day was  going to be a hard feat indeed – with a teaching job on the side and a plethora of personal goals to attain this year, there just isn’t enough time in the world to do everything at once.

HENCE, I will be reducing my posting habits to something a little bit more realistic – something closer to three-four times a week – so as to keep up with this wonderful hobby all the while getting everything else DONE and taking some time to go out there and live a little too.

Which is just what I did this weekend, of which we had a wonderful three days here in the UK. It wasn’t exactly restful, but it was definitely fun.

To start the week on a lovely high note, here’s my first meal of the week:

Black bean quesadillas with fresh salsa and zingy guacamole

Quesadillas will probably always be my go-to meal when I want to eat something quick, healthy and delicious – not only are they extremely filling, but they are easy to tweak and modify to fit whatever’s in your fridge or pantry.

These black bean quesadillas are a favorite vegetarian option of mine as they come with a lovely hit of protein and keep you going the entire afternoon. The salsa and guacamole are delicious additions, but if you want a real fill of veggies on the side, I suggest an easy side salad with a little cucumber, red onion, tomato and coriander.

IMG_3948

Serves 1

Ingredients:

For the black bean tortillas:

2 wholemeal tortillas

1/2 can of black beans, drained and rinsed

50g of cheese, such as cheddar or comté, grated

2 spring onion, finely sliced

Small handful of coriander, chopped

Salt and pepper

For the zingy salsa:

A few cherry tomatoes

1/4 lime wedge

Salt

For the spicy guacamole:

1/2 avocado

1/2 tsp red chilli, finely sliced

1 tbsp olive oil

Lemon

Salt and pepper

1. In a mixing bowl, add drained and rinsed black beans, grated cheese (I used cheddar), chopped coriander and sliced spring onion. Season with salt and pepper and set aside.

IMG_3934

2. To make the guacamole, spoon out the flesh from the 1/2 avocado into a bowl. Add approximately 1/2-1 tbsp of olive oil, a squeeze of lemon, finely sliced red chilli, salt and pepper. Smash with a fork and set aside.

3. For the salsa, simply finely slice the cherry tomatoes (I used a mixture of red and yellow), add a squeeze of lime juice and salt.

IMG_3937

4. Heat a pan over medium heat. In a plate, divide black bean mixture between the two tortillas and fold in half. Place on pan and cook for a few minutes on each side.

5. When done, serve with guacamole and salsa, and possibly a fresh side salad.

6. Enjoy!

IMG_3941

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s