Читать книгу BISH BASH BOSH! - Henry Firth - Страница 29

There’s nothing like a little Mexican food to get the day moving along just right! The quesadilla is like the Mexican version of a toasted sandwich, so it’s only right we gave it our full attention. Use wholegrain or corn-based tortillas if you are cutting down on processed wheat flour. These are also great served with a simple tomato salad.

SERVES 4.

 1 red onion.

 1 garlic clove.

 2 large roasted red peppers from a jar.

 100g dairy-free cheese.

 1 large avocado.

 30g fresh coriander.

 1 lime.

 1 x 400g tin black beans (or kidney beans).

 2 tbsp + 1 tsp olive oil.

 1 x 400g tin chopped tomatoes.

 1 tsp cayenne pepper, plus a little more.

 100g tinned sweetcorn.

 4 large flour tortillas.

 salt and black pepper.

Fine grater or Microplane. 2 large frying pans.

First get all your ingredients ready. Peel and thinly slice the red onion. Peel and grate the garlic. Cut the roasted red peppers into strips. Grate the dairy-free cheese. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop out the flesh and cut into small chunks. Pick the leaves from the coriander and chop finely. Cut the lime half. Drain and rinse the beans.

Place a frying pan on a medium heat. Add 2 tablespoons olive oil. Add the onion to the hot pan with a pinch of salt and sweat for 7–8 minutes, until softened. Add the garlic and stir for 1–2 minutes. Add the roasted red pepper strips, black beans, tomatoes and 1 teaspoon cayenne pepper and cook for 5 minutes. Remove from the heat and stir in the sweetcorn. Taste and season with salt and pepper. Add more cayenne if you want more heat. Squeeze over the lime juice.

Put the second pan on a medium heat. Add 1 teaspoon oil. Lay a tortilla in the pan and sprinkle over a generous handful of grated cheese. Spoon a quarter of the filling on to the tortilla and spread it over one half. Sprinkle avocado and coriander on top of the filling.

Once the cheese has melted, check the underside of the tortilla – if golden cooking spots are appearing, the quesadilla is ready. Use a spatula to fold it in half, sandwiching the filling. Remove from the pan, slice into wedges and serve immediately. Repeat to make all the quesadillas.