Recipe: Mixed tomato Quesadillas with Warm Bean Salad

Image by Caz... at flickr. com on CCAL sharealike

We got home late last night from a day go-karting in Peterborough to find our cupboards pretty bare. It turned out not be a disaster though as it birthed this really tasty recipe!

You can shove anything in a quesadilla, and despite the name, cheese isn’t even necessary. It can easily be replaced by avocado, refried beans, mashed tofu or vegan cream cheese…or just more veg!

We had to hand a single mozzarella ball, some home-grown yellow cherry tomatoes, an onion and some home dried red cherry tomatoes (post on home-dried tomatoes coming soon) stored in oil, some wraps, some fresh basil from the windowsill, spices and a tin of mixed beans.

For the bean salad:

-chopped cherry tomatoes

-Diced raw onion (to taste)

-olive oil

-rice wine vinegar

-salt and pepper

-a good pinch fresh basil or coriander leaves

-A tin of mixed beans

– A pinch of cayenne pepper to spice up. We used home grown and dried (post coming soon!)

1. Chop the tomatoes and dice the onion, add 2/3 to the salad and save a 1/3 back for the quesadillas.

2. Add a good splash of olive oil and rice wine vinegar to the tomatoes and onion, add a little salt and pepper. The salt and vinegar will draw some of the liquid out of the tomatoes and soften the ‘raw’ taste of the onion, when combined with the beans, the liquid makes a lovely ‘sauce’. This is why cherry tomatoes are good; they tend to hold their shape better as they lose liquid than diced larger tomatoes.

3. Heat the beans in the microwave for 1-2 mins until hot.

4. Add to the tomato mix with the fresh herbs.

5. Add cayenne to taste.

For the Quesadillas:

-A small handful of any cheese, or a slice or two of mozzarella for each quesadilla

-Chopped mixed tomatoes

-Diced raw onion (to taste)

-Basil (you could use any herb, coriander would give a more Mexican flavour)

-a splash of hot sauce if you like it spicy!

-Flour Tortillas

1. Very lightly oil a pan with a piece of kitchen towel or a minimum use of spray oil, or use a dry non-stick pan.

2. Simply place the ingredients on one half of the tortilla, fold over the other half. Place in the pan to toast. Flip over to toast the other side. Toast each quesadilla in turn then serve the quesadilla stack with the bean salad…mop up and enjoy!


4 thoughts on “Recipe: Mixed tomato Quesadillas with Warm Bean Salad

  1. Cayla says:

    love the recipe for the quesadillas! I feel like most quesadilla recipes usually call for beans and I HATE beans! glad to see something new and fresh in the recipe too, like the basil! thanks for sharing! 🙂

    • Thanks! I love Quesadillas (a little bit too much I think!) I just saw your post on macaroons, now I’m craving them! Colourful and delicious…what’s not to love? -Katie

      • Cayla says:

        I know, quesadillas can be such an easy dish to make and it’s def. a great fall-back if you don’t have much time to cook dinner! Thanks for checking out my post on macaroons! stay tuned for some more posts on my travels to italy and i’ll be posting this week on a food fair i went to this past weekend in nyc 🙂

  2. Katie says:

    Sounds awesome! Will do! 🙂

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