Creamy capsicum quesadillas

Name: Creamy capsicum quesadillas
Cook time: 25 min
Yield: 1
Cuisine: Mexico

with black beans and jalapeno yoghurt

Ready in around 25 mins

RECIPE FACT:

Capsicum is native to the Americas and was introduced to Europe by Christopher Columbus after his voyages to the New World.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MAKE THE CREAMY CAPSICUM FILLING:
Finely slice the mushrooms. Slice the roasted capsicum into 1 cm strips. Place the black beans into a sieve, rinse under cool running water and drain well. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and cook for 2-3 mins, stirring often. Add the roasted capsicum and black beans then cook for 2 mins. Add the creamy capsicum sauce, season with salt and cook for 1-2 mins.
2. TO MAKE THE QUESADILLAS:
Lay one of a wholemeal tortillas flat on a clean surface and spread the creamy capsicum filling over half of the tortilla. Sprinkle with grated cheese and fold the other half of the tortilla over the filling, pressing gently to create a half-moon shape. Repeat with the other tortillas.
3. TO COOK THE QUESADILLAS:
Wipe out the pan and place back over a medium heat with a drizzle of oil. Once hot, carefully place the assembled quesadillas into the pan and cook for 2-3 mins each side, or until golden. You may need to do this in batches, adjusting the heat as necessary.
4. TO PREPARE THE COLESLAW:
Place the coleslaw into a bowl. Roughly chop the coriander, including the stalk and add to the bowl with half of the jalapeno yoghurt. Season with salt and toss to combine.
TO SERVE:
Place the quesadillas onto plates and dollop with remaining jalapeno yoghurt. Serve the coleslaw on the side.