Cauliflower & Black Bean Quesadillas

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 4 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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