Cauliflower & Black Bean Quesadillas

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"From our Saturday newspaper The Weekend West. Times are estimated. NOTE :- full name of the recipe is Cauliflower and Black Bean Quesadillas With Salsa."

Original is 4 servings


  • Serving Size: 1 (541.8 g)
  • Calories 867.9
  • Total Fat - 34.2 g
  • Saturated Fat - 9 g
  • Cholesterol - 147.3 mg
  • Sodium - 384.9 mg
  • Total Carbohydrate - 101 g
  • Dietary Fiber - 26.1 g
  • Sugars - 9.7 g
  • Protein - 48.6 g
  • Calcium - 543.8 mg
  • Iron - 7.7 mg
  • Vitamin C - 85.9 mg
  • Thiamin - 1.3 mg

Step by Step Method

Step 1

Coarsely chop cauliflower including stems and pulse in a food processor until finely chopped.

Step 2

Heat 2 tablespoons of the oil in a stockpot over a medium to high heat and add cauliflower and onion and cook, stirring occasionally, for about 5 minutes, or until starting to soften and then add beans, half the seasoning and 2/3 cup water and stir for about 5 minutes, or until thickened and cauliflower is soft and then cool slightly and then stir in coriander.

Step 3

Spread about 1/3 cup bean mixture evenly over one half of each tortilla and top each with 2 tablespoons cheese and fold in half.

Step 4

Cook in batches in a heated sandwich press for about 2 minutes, or until golden brown.

Step 5

To make salsa, combine remaining oil and seasoning with tomatoes, avocado and juice.

Step 6

Serve quesadillas cut in half with salsa and mixed leaves.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting cauliflower, look for a head that is firm and heavy for its size.
  • When selecting black beans, make sure to check the can for any dents or signs of rust.

  • Substitute cauliflower for sweet potatoes: Sweet potatoes are a great source of fiber and are also high in vitamin A. This substitution would add more nutrients to the recipe and make it a healthier option.
  • Substitute black beans for chickpeas: Chickpeas are a great source of protein and are also high in fiber. This substitution would add more protein to the dish, making it a more filling meal.

Vegetarian Quesadillas Replace the black beans with cooked quinoa, cooked lentils or cooked chickpeas. Omit the burrito seasoning mix and replace with 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder and 1/2 teaspoon of garlic powder.

Mexican Street Corn Salad

RECOMMENDED DISH DESCRIPTION: Mexican Street Corn Salad is the perfect accompaniment to these flavorful quesadillas. It adds a fresh, crunchy contrast with its combination of sweet corn, cilantro, lime juice, and chili powder. The cool, creamy texture of the avocado in the salad also pairs nicely with the warm quesadillas.

Refried Bean Tostadas

RECOMMENDED DISH DESCRIPTION: Refried Bean Tostadas are the perfect accompaniment to these flavorful quesadillas. The smooth, creamy texture of the refried beans pairs nicely with the crunchy texture of the tostada shells. The beans also add a savory flavor that complements the quesadillas. This dish is also a great way to add some protein to the meal.


Q: What type of tortillas should I use?

A: You should use 80 grams of flour tortillas that are 18cm in size, usually 8 tortillas.

Q: How do I heat the tortillas?

A: Preheat the oven to 375°F (190°C). Place the tortillas on a baking sheet and bake for 5-7 minutes until lightly browned and crispy.

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Fun facts:

Cauliflower is a popular vegetable in Mexican cuisine and is often used to make quesadillas. It was first introduced to Mexico by the Spanish in the 16th century.

The avocado is a key ingredient in the salsa served with the quesadillas. It is believed to have been a favorite of the Aztecs and was served to the Spanish conquistadors in the 16th century.