Vegetarian black bean curry quesadillas
With a cilantro mint cream
Cooking Instructions
- 1
In a large skillet on med high heat, saute onion. Garlic and ginger for 3 minutes
- 2
Add curry powder, chili flake and stir about 2 minutes
- 3
Add tomato and juices, stir. Salt to taste and reduce heat to medium, allowing juices to form and create a sauce.
- 4
Add black beans, stir. Reduce heat to simmer until beans are heated then turn off heat. Cool completely.
- 5
Add chopped cilantro and cheese, stir gently to incorporate. Keep cool until ready to ptep
- 6
Sauce instructions
- 7
In a blender combine all sauce ingredients. Blend well and chill until ready to serve.
- 8
On a medium heat skillet, place a buttered tortilla, butter side down
- 9
Top with about a 1/3 cup of bean mixture allowing a 1/2 inch room to melt out to the edge and top with a buttered tortilla, butter side up
- 10
Allow bottom tortilla to crisp and turn golden and cheese to melt, then flip and remove when the other side is golden
- 11
Place on a cutting surface to cool for 3-5 minutes, then use a pizza cutter to slice.
- 12
Serve drizzled with cream sauce or sauce on the side for dipping and some chopped cilantro or mint for garnish.
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