I’m so glad I discovered black beans. I make this Bacon and Black Bean Chilli regularly and it’s sooooo good. The black beans are much squishier and fudgier than kidney beans, and mush up really nicely into a dip or a spread.
This meal looks complicated from the image, but is really super easy – a matter of mashing beans with fried onions and spreading them on a tortilla. We’re loving tortilla meals at the moment for their versatility, their speediness and their Super Duper TASTE. Creamy beans with crunchy sweetcorn; mild avocado and hot spicy chilli. AND – yes, there’s another plus – these are pretty much a storecupboard recipe. The only fresh ingredients you need are the chilli and lime, assuming you have an onion and some garlic knocking about, as corn tortillas last for ages unopened, and you could leave out the coriander if you want to save on some shopping – the paprika is quite a flavour hit in itself.
Obviously I added cheese to mine this time but I haven’t called these ‘quesadillas’ as Mr. Roast Chicken’s were obviously cheeseless, and I know it’s useful to have a quick and easy vegan comfort-food dinner up your sleeve for busy weeknights, so by leaving out the feta you’d achieve just that!
So here’s how I did it:
Black Bean and Sweetcorn Tortillas
splash olive oil
1 red onion, chopped
2 cloves crushed garlic
1 red chilli, finely chopped
1 teaspoon paprika
1 tin black beans, drained
1 tin sweetcorn
half a bunch of coriander, chopped
juice and zest of one lime
about 100g of feta (optional)
4 corn tortillas
1. Gently fry the red onion, garlic, chilli and paprika until soft.
2. In another pan dry-fry the sweetcorn and half of the beans until blackened. Set aside.
3. Add the rest of the beans and 250ml water to the onions and cook for around 10 minutes.
4. Add the coriander and lime to the pan then transfer to a food processor and blitz.
5. Stir in the blackened beans and sweetcorn, but set aside some for sprinkling.
6. Lay a tortilla in a dry pan and spread half the mixture over it, adding the feta if using. Cover with the other tortilla and dry-fry until blackened for around 3 minutes on each side.
7. Repeat with the other half of the mixture, cut up the tortillas and serve with a scattering of the blackened sweetcorn and beans, some crumbled feta, a spot of chilli, a drizzle of olive oil, a squeeze of lime and some avocado chunks.