Black Bean Quesadilla with Peppadew Avocado Salsa & Sour Cream

Black Bean Quesadilla

with Peppadew Avocado Salsa & Sour Cream

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dinner

Peppadew peppers, being as delicious as they are, are sometimes hard-to-find. These sweet, slightly spicy South African peppers haven't exactly gone mainstream. They’re lightly pickled and a little bit sweet and we think they bring this avocado salsa to the next level. Folded between hot and crispy corn tortillas, you can’t go wrong.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
720
FAT
27g
CARBOHYDRATES
81g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 shallot
  2. 1 cucumber
  3. 2 radishes
  4. ¼ oz fresh cilantro
  5. 1 lime
  6. 13.4 oz black beans
  7. ½ tsp fajita seasoning
  8. 1 oz peppadew peppers
  9. 1 avocado
  10. 4 corn tortillas
  11. ½ cup vegan cheddar
  12. ¼ cup vegan sour cream
  13. 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: Soy, Tree Nuts
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Peel and mince the shallot. Small dice the cucumber. Thinly slice the radishes into matchsticks. Roughly chop the cilantro leaves and stems. Halve the lime. Drain and rinse the black beans.
2
Cook the refried beans
Place a small saucepan over medium heat with 1 tsp vegetable oil. Once hot, add black beans, ¼ tsp salt, and 2 tbsp water. Mash the beans with the back of a fork, stir well, and cook until hot, about 3 to 4 minutes. Add fajita seasoning, taste, and adjust seasoning with salt and pepper as needed.
3
Prepare the peppadew salsa
Halve the avocado and remove the pit. Dice the flesh. In a medium bowl, combine the peppadew peppers, diced avocado, radish matchsticks, minced shallot, diced cucumber, chopped cilantro, and the juice from the lime. Season with salt and pepper. Mix the peppadew avocado salsa until well combined.
4
Build the quesadillas
Lay the corn tortillas flat on a work surface. Divide the refried beans between the tortillas and spread over half. Add just half of the peppadew avocado salsa and the cheddar cheese, and fold tortillas, pressing down to seal.
5
Cook the quesadillas
Place a large skillet over medium high heat with 1 tsp vegetable oil. Once hot add 2 quesadillas. Cook until the bottom is browned, about 2 to 3 minutes, and carefully flip to brown the other side. Remove from skillet and repeat with the remaining quesadillas.
6
Serve
Cut each quesadilla in half and divide between plates. Serve with sour cream and any remaining peppadew avocado salsa on the side.