Cauliflower & Black Bean Quesadillas
April 28, 2019
Categories: Snacks, Beans, Black Beans, Vegetables, Cauliflower, Onions, Mexican, Entertaining, Game/Sports Day, Sandwich Press, No Eggs, Vegetarian, Kosher Dairy more
"From our Saturday newspaper The Weekend West. Times are estimated. NOTE :- full name of the recipe is Cauliflower and Black Bean Quesadillas With Salsa."
- 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
Coarsely chop cauliflower including stems and pulse in a food processor until finely chopped.
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.
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.
Cook in batches in a heated sandwich press for about 2 minutes, or until golden brown.
To make salsa, combine remaining oil and seasoning with tomatoes, avocado and juice.
Serve quesadillas cut in half with salsa and mixed leaves.
Tips & Variations
No special items needed.