How to Cook Appetizing Vegetarian black bean curry quesadillas

Vegetarian black bean curry quesadillas. Vegetarian black bean curry quesadillas With a cilantro mint cream. jessicadpaxton Austin, Texas. How to make black bean and corn quesadilla: Step I - Make the filling. Mash with a potato masher and reserve.

Mix well and remove from heat. Fold each tortilla in half, pressing lightly to seal. Yes, this black bean and avocado veggie quesadilla recipe really is as quick and easy as it sounds. You can cook Vegetarian black bean curry quesadillas using 23 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vegetarian black bean curry quesadillas

1. Prepare 1 tablespoon of olive oil.
2. Prepare 1/2 of a white onion diced.
3. You need 2 cloves of garlic minced.
4. Prepare 1 tablespoon of minced ginger.
5. You need 1 1/2 tablespoons of curry powder.
6. It's 1 1/2 teaspoon of red chili flake.
7. Prepare 1 of large tomato fully diced, with juices.
8. You need 1 (26.5 oz) of can of black beans, drained and rinsed.
9. It's 3-4 cups of crumbled queso fresco.
10. You need 1 Tablespoon of fresh lemon juice.
11. You need 1/3 cup of fine chopped cilantro.
12. You need to taste of salt.
13. You need 12 of tortilas.
14. Prepare of sauce ingredients.
15. It's 1 1/2 cup of sour. cream.
16. You need 1/3 cup of heavy cream.
17. It's 1 cup of fresh cilantro.
18. Prepare 1/2 cup of fresh mint.
19. Prepare 2 clove of garlic.
20. It's 1 tablespoon of fresh lemon juice.
21. Prepare 1 tablespoon of fresh cracked black pepper.
22. It's 1 teaspoon of red pepper flake.
23. It's 1 teaspoon of sea salt.

First, you will need to prepare the sweet potato. Personally, to keep things quick, I like to cook mine in the. These black bean and corn quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over these every time!

Vegetarian black bean curry quesadillas instructions

1. In a large skillet on med high heat, saute onion. Garlic and ginger for 3 minutes.
2. Add curry powder, chili flake and stir about 2 minutes.
3. Add tomato and juices, stir. Salt to taste and reduce heat to medium, allowing juices to form and create a sauce..
4. Add black beans, stir. Reduce heat to simmer until beans are heated then turn off heat. Cool completely..
5. Add chopped cilantro and cheese, stir gently to incorporate. Keep cool until ready to ptep.
6. Sauce instructions.
7. In a blender combine all sauce ingredients. Blend well and chill until ready to serve..
8. On a medium heat skillet, place a buttered tortilla, butter side down.
9. Top with about a 1/3 cup of bean mixture allowing a 1/2 inch room to melt out to the edge and top with a buttered tortilla, butter side up.
10. Allow bottom tortilla to crisp and turn golden and cheese to melt, then flip and remove when the other side is golden.
11. Place on a cutting surface to cool for 3-5 minutes, then use a pizza cutter to slice..
12. Serve drizzled with cream sauce or sauce on the side for dipping and some chopped cilantro or mint for garnish..

Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream! Add black beans, chipotle, and cheese to spinach and mix to combine. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.