Method
The Method:
In a large frying pan/skillet, heat oil over medium-high heat, sauté red onion, garlic and spring onion until fragrant
Add all the spices (cumin, smoked paprika, cayenne pepper, oregano) into the pan, toss to bloom the spices, deglaze the pan with a splash of water if needed
Add in diced tomatoes, toss and cook until tomatoes soften and starting to break, then combine with the spices
Add in black beans, peas, sweet corn, capsicum and jalapeño, stir to cook for 3 minutes or until vegetables are tender but not over cooked
Transfer the vegetable filling into a large bowl and let it cool down
Meanwhile, in a food processor/ blender add avocado, Greek yogurt, lemon juice and coriander and process until smooth and creamy. Season with salt and pepper, cover and set aside in the fridge until serving
To assemble the quesadillas, place wrap on a clean work surface, layer with cheese, black bean filling, sliced avocado, more cheese and fold in half
Transfer the quesadillas into a pan/skillet over medium heat and cook the quesadillas until golden brown and crispy and the cheese has melted, flip half way
Slice the quesadillas into triangles and serve with avocado crema and enjoy!
Cooking notes: You can always use dairy cheese and dairy yogurt (or sour cream) to make a non-vegan version of this recipe.
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday