Skip to the beginning of the images gallery

Caribbean BBQ quesadillas

Name: Caribbean BBQ quesadillas
Cook time: 25 min
Yield: 1
Cuisine: Caribbean

with black beans and citrus pickle

Ready in around 25 mins

RECIPE FACT:

Caribbean cuisine is a rich tapestry of flavours, ingredients and cooking techniques combining Indigenous, African, Indian, European and Asian influence.

Nutritional Info:

Energy: 2,923kJ (699kcal)
Protein: 30g
Carbohydate: 80g
Sugars: 16g
Fat, total:24g
Saturated:8g
Sodium:1,609mg
Contains:Gluten, Milk, Peanuts, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Using quarter of the red onion then place into a bowl and pour over the citrus pickle. Season with salt, toss to combine and set aside. Finely slice the mushrooms. Place the black beans into a sieve, rinse under cool running water and drain well.
2. TO MAKE THE BBQ BLACK BEAN FILLING:
Place a non-stick frying pan over a medium-high heatwith a drizzle of oil. Once hot, add the mushrooms and cook for 2-3 mins. Addthe black beans and smoky BBQ sauce, season with salt and cook for 1-2 mins.
3. TO MAKE THE QUESADILLAS:
Open the pack of wholemeal tortillas and lay one flat on a clean surface. Spread the black bean filling over half of the tortilla. Sprinkle with the cheesy peanut crumb and fold the other half of the tortilla over the filling, pressing gently to create a half-moon shape. Repeat with the other tortillas.
4. TO COOK THE QUESADILLAS:
Wipe out the pan and place back over a medium heatwith a drizzle of oil. Once hot, carefully place the assembled quesadillas intothe pan and cook for 2-3 mins each side, or until golden. You may need to dothis in batches, adjusting the heat as necessary.
TO SERVE:
Place the quesadillas onto a plate and top with citrus pickled onions. Drizzle with Haitian epis crema and serve baby cos leaves on the side.