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Serves 4

Black Bean Paste
1 can black beans (borlotti beans will do), drained
1 tsp ground coriander
½ tsp ground cumin
1 bunch coriander, chopped, stalks and all
Juice of 1 lime
2 cloves garlic, finely chopped
½ tsp Maldon sea salt

8 tortillas
350g chicken, shredded
125g chorizo, sliced
5-6 spring onions, sliced
4 tomatoes, chopped
2 avocados, diced
125g cheddar, grated
2 handfuls spinach, finely sliced
1 small tub soured cream
Some jalapeño chillies in vinegar or sliced red chilli as garnish

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These are a great way of using up any vegetables that might be lurking in the fridge, just chop them up small and add to the mix!

Leave out the chorizo to make this a tasty veggie treat


The perfect snack and a great way to use up leftover chicken


To make the black bean paste, either blend or mash all the ingredients together. Heat a little oil in a pan and fry the chorizo for a few mins, add the chicken to the pan, stir and take off the heat.

Preheat a griddle pan. To assemble the quesadilla, spread 2tbsp of the bean mixture on the tortilla, making sure you leave a border, add a tbsp of the soured cream and spread also. Next sprinkle over some chorizo and chicken, cheese, tomato, spring onion, avocado and spinach. Finally topping with the chilli. fold the tortilla in half and carefully place onto the griddle pan, cook for a few mins on each time, until the cheese is bubbling and the filling is warmed through, cut into slices and eat with plenty of napkins!

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