03/30/2019
Black Bean Avocado Quesadillas
Ingredients
• 1 can 400 ml. black beans, with liquid
● 1 shallot, finely chopped
● 1 large garlic clove, center germ removed and finely chopped
● 4 organic sun dried tomatoes, roughly chopped
● 1 tsp cumin powder
● 1 tsp paprika
● 1/8 tsp cayenne pepper
● 1/8 tsp dried chili flakes
● sea salt to taste
● 1 ripe avocado, cut into cubes
● a squeeze of lime
● a few sprigs of coriander, finely chopped
● sea salt & black pepper to taste
● 3 handfuls | 150 gr. shiitake mushrooms, sliced
● sea salt & black pepper to taste
TO SERVE
● 8 gluten free tortillas
Instructions
BLACK BEANS
1. Throw all of the ingredients for the beans in a small pan over medium heat and let it come to simmer. They will be ready when the sauce reduces a little and reaches a creamy consistency.
GUACAMOLE
1. Place all of the ingredients for the guacamole in a bowl and mash with a fork. We generally like our guacamole roughly mashed with a few bigger bits, but you can do as you please.
GRILLED SHIITAKE
1. Heat a non-stick grilling pan on the stove.
2. Salt the shiitake mushrooms to taste and toss them in the pan when it is hot (but not smoking!).
3. Carefully and attentively tumble them in high heat, until they smell and look toasty. This will take only a few minutes, so do not let them burn. Cooking them with no added fat will make them extra smoky and dry.
4. When they are ready, set them in a bowl or plate and season with freshly cracked black pepper.
ASSEMBLING & TOASTING QUESADILLAS
1. Spread guacamole on a gluten free tortilla, put 1/4 of the shiitake mushrooms on top and pour over several spoonfuls of the spicy black beans.
2. Place another tortilla on top and allow the assembled quesadilla to toast in a wide pan on medium-high heat for a minute or two, until the tortillas turn golden brown and feel toasty and crunchy.
3. Flip the tortillas over calmly and carefully — there is no cheese keeping everything together!
4. Repeat for all 4.
By, Cocoon Cooks