Garlic tortillas – 4 Nos.
Tin Black beans – 400 g
Cumin powder – 1/2 tsp
Dried oregano – 1/2 tsp
Dried chilli flakes – 1 tsp
Onion – 1/2 of one small sized onion
Capsicum – diced into cubes
Cheese, grated – as needed
Salt and pepper – as needed
Olive Oil – 2 tbsp
Coriander leaves – as per your taste
Avocado, cut into rough chunks – 1 No.
Limes – 2 Nos.
Pumpkin seeds – 2 tbsp
Take a bowl, mix the drained black beans, cumin powder, dried oregano, chilli flakes, onions, pepper and grated cheese. Season this with salt and pepper. Keep this aside.
Now lay the tortillas on a flat surface. Halve the bean mixture between two of the tortillas and spread out to with a centimeter of the circumference. Sit the other tortillas on top and gently push down to compress.
Heat half of the oil in a frying pan and place one of your quesadillas. Give it 3 mins on each side, pushing down from time to time with your spatula. Flip the tortilla over using your hand as a guide and cook the other side, then turn it out and do the same with the other one, pouring in the remaining oil in between.
In a small bowl, toss together the coriander leaves, avocado, juice of one of the limes, and a pinch of salt.
Now toast the pumpkin seeds and tip into the bowl of coriander and avocado.
Cut your quesadillas into six and finish with garnishing of coriander leaves, avocado, and pumpkin seeds on top. Serve with lime on the side. Eat hot.