Vegan Quesadilla with Fresh Bean Salsa, Avocado and Lime

Quesadillas because it’s Mexico somewhere

Let’s take trip to Mexico y’all and taste a little bit of quesadillas! They certainly don’t eat the quesadillas the way we do in Sweden, or the way I’m going to show today, but these are really delicious! These are just as nice to eat as a Friday dinner, or for more festive occasions like…Mexican fiestas? You tell me!

Let me tell you more about these quesadillas…

My quesadillas are vegan an my bean salsa is very fresh and not thick and greasy like other fillings can be. I have added just a few tablespoons of vegan “Turkish yoghurt” to the filling which gives it all a much fresher taste and texture. In general though this meal is very good since it consists of lots of vegetables, yummy spicy flavors and happy wonderful colors!

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THIS RECIPE IS:

• Vegan

• Protein Rich

• Filled with flavor

• Fun and colorful

• Fun food to serve when having guests coming over

• Perfect “fredsgmys” as we say in Swedish

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Vegan quesadilla

3 middle sized tortillas or 12 pieces

INGREDIENTS:

approx 6 pieces of middle sized tortilla bread

380 g mixed boiled beans or kidney beans

5 tbsp thick vegan yoghurt or cooking fraiche/ sour cream

2 tbsp tomato pure

1/3 big red pepper

4 tbsp corn

1 tomato

1/4 red onion

a small garlic clove

1,5 tsp cumin 

1/2 tsp cayenne pepper

1/2 tsp chili flakes 

Salt and pepper

Grated vegan cheese, approx 3 dl

at least 1/2 avocado

+ avocado, a little bit baby spinach (if you want), lime and cilantro

HOW TO MAKE:

• Rinse off the beans in cold water. Cut pepprr, tomato and red onion in small cubes.

• Place the beans in a bowl together with the yoghurt, tomato pure, a little bit of lime juice, all the veggies, pressed garlic and the seasoning. Mix all together with a spoon and taste. Add more chili if you want it hotter or more salt if needed (you'll need approx 1/2 tsp).

• Spread out a little bit of grated cheese on a tortilla bread. Then add a layer of the bean salsa on top of the cheese and avocado slices  (+ a little bit of baby spinach if you want to) and end with little bit more cheese again. We use the cheese as a "glue" to stick the tortilla breads together.

• Heat a frying pan with a little bit optional oil and fry the quesadillas on both side until golden. Do this with all of the tortillas or until there's no salsa left. 

• Serve with more avocado, lime and cilantro.

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