All hail the king of toasted breads, the cheesiest and most noble of dinner options, the mighty quesadilla! Tonight, we’ve filled him with a delicious mix of nutritious ingredients and paired him with a fresh tomato-coriander salsa. A royal showing, to be sure.
Mexican Fiesta spice blend(May be presentGluten)
baby spinach leaves
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the red onion (see ingredients list). Finely grate the garlic (or use a garlic press). Zest the lime and cut into wedges (see ingredients list). Drain and rinse the black beans. Transfer the black beans to a medium bowl and roughly mash with a potato masher or fork.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add a dash of water and the baby spinach leaves and cook until wilted, 1 minute. Add the mashed black beans, a pinch of lime zest, salt and pepper and stir to combine. SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste
Arrange 1/2 the mini flour tortillas (see ingredients list) on an oven tray lined with baking paper. Divide the black bean mixture between the tortillas and top with shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with olive oil and season with salt and pepper.
Bake the quesadillas until the cheese has melted and the tortillas are golden, 5-6 minutes.
While the quesadillas are baking, finely chop the tomato and coriander. In a small bowl, combine the tomato, coriander and a good squeeze of lime juice. Drizzle with olive oil and season to taste with salt and pepper. Cut the remaining lime into wedges.
Divide the spinach, black bean and cheese quesadillas between plates. Top with the tomato-coriander salsa and Greek yoghurt. Serve with the lime wedges.