Spice up your bonfire night with these Chilli quesadillas
Serves 3-4 . Recipe courtesy of Mr Organic.
Warming chilli sandwiched between a crispy tortilla with oozy plant-based cheese? Make your tongue sparkle with zippy lime and fragrant coriander.
Check out this top recipe from Mr Organic
1 tablespoon Mr organic Rapeseed Oil
1 large red onion, finely diced
1/2 tsp salt
3 cloves garlic, crushed
1 fresh red chilli, finely diced
80g finely diced carrot
1 tin Mr Organic Mixed Beans, drained
1 tin Mr Organic Black Beans, drained
1 tin Mr Organic Chopped Tomatoes
1 tablespoon smoked paprika
1 tablespoon maple syrup
1 tablespoon tomato puree
300ml vegetable stock
1 tbsp Mr Organic Glaze
8 wholewheat tortilla wraps
200g shredded Vegan cheese
To serve: Fresh coriander/ Lime juice/Guacamole, salsa or your favourite dip
Heat the rapeseed oil in a large nonstick pan over medium heat. Add in the red onion and sprinkle with salt. Cook for 4-5 minutes or until translucent, then add the crushed garlic, chilli and finely diced carrot.
Add the mixed beans and black beans to the pan, then stir in the smoked paprika, chopped tomatoes, maple syrup, tomato purée and vegetable stock. Allow it to simmer for 15 to 20 minutes.
Blend roughly half of the chilli with a stick blender, then stir to combine with the glaze, and remove from the heat. Heat a dry skillet over medium heat, then spread about 2 to 3 tablespoons of the chili onto one half of a tortilla. S
prinkle with vegan cheese, then fold over the quesadilla. Transfer to the hot skillet and grill on both sides until golden and lightly crunchy.
Repeat until all tortilla wraps are filled. To serve the quesadilla, cut them into handy sizes, drizzle with fresh lime juice and sprinkle with fresh coriander leaves, then serve alongside guacamole, salsa or your favourite dip.