Corny Quesadillas

It’s impossible to pick a favourite style of food, but Mexican cuisine ranks high on our list. There’s something really fun about the flavours and colours of these corny quesadillas.

Spicy, creamy, crunchy…these vegan quesadillas are a joy to eat. Just be prepared for things to get a little bit messy!

We usually serve these with a salsa (you can find our salsa recipe here) or a chilli sauce.

Enjoy!

Roxy & Ben

Corny Quesadillas

Servings: 8 quesadillas

Ingredients

For the spicy beans

• olive oil
• 1/2 red onion (diced)
• 1 x 400g tinned black beans (drained and rinsed)
• 1 red pepper (diced)
• 2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 chilli powder
• pinch of salt
• 1 lime (juice only)
• 1/4 cup water

For the cashew sweetcorn

• 100 g cashews
• 2 tbsp nutritional yeast
• 3 garlic cloves
• 1/4 cup almond milk
• pinch of salt and pepper
• 250 g tinned sweetcorn (drained)

For the guacamole

• 2 avocados
• 1 lime (juice only)
• 180 g cherry tomatoes
• 1/2 red onion
• 2 tbsp chopped coriander
• pinch of salt and pepper

You will also need...

• 4 tortillas

Servings: 8 quesadillas Ingredients For the spicy beans olive oil 1/2 red onion (diced) 1 x 400g tinned black beans (drained and rinsed) 1 red pepper (diced) 2 tsp ground cumin 1/2 tsp paprika 1/4 chilli powder pinch of salt 1 lime (juice only) 1/4 cup water For the cashew sweetcorn 100 g cashews 2 tbsp nutritional yeast 3 garlic cloves 1/4 cup almond milk pinch of salt and pepper 250 g tinned sweetcorn (drained) For the guacamole 2 avocados 1 lime (juice only) 180 g cherry tomatoes 1/2 red onion 2 tbsp chopped coriander pinch of salt and pepper You will also need... 4 tortillas

Instructions

1. Transfer the cashews to a small bowl and cover with hot water. Leave the cashews to soak.
2. Meanwhile, heat a little oil in a frying pan on a medium heat. Once hot add in the red onion, black beans, red pepper, ground cumin, paprika, chilli powder and a pinch of salt. Fry for 10 minutes, stirring frequently.
3. Next add the water to the frying pan and fry for 5 minutes. Finally, stir in the juice of one lime into the frying pan, then take the pan off the heat.
4. Drain the cashews and add to a food processor along with the nutritional yeast, garlic cloves, almond milk, salt and pepper, and blend until smooth. Next, add the sweetcorn to the blender and pulse the mixture a few times to break down the sweetcorn.
5. Prepare the guacamole by removing the stones and peeling the avocados, then mashing them with a fork in a bowl. Stir in the tomatoes, red onion, coriander, salt, pepper and juice of one lime.
6. Build the quesadillas by spreading roughly a tbsp and a half of the sweetcorn mixture onto half the tortilla. Then spread 2 tbsp of the spicy beans mixture on top, followed by a coupe tbsps of guacamole. Fold the quesadilla in half.
7. Heat a little oil in a frying pan on a medium heat. Once hot, add the quesadilla and fry for 2 minutes on each side.
8. Repeat steps 7 and 8 for the remaining 3 tortillas.
9. Slice the quesadillas in half and serve with a side of salsa.