Black Bean Quesadillas With Fresh Tomato Salsa

My first introduction to quesadillas was in my late teens when my friend Megan and I would head down to a cafe in Paddington and order chicken quesadillas.  I do remember being most anxious when ordering because I was never sure if I had mastered the pronunciation of ‘quesadilla’.  I must have got the hang of it because we returned many times to get our quesadilla hit.

It is funny to think how I had no idea what a tortilla was growing up and yet my kids would tuck into a tortilla at least once a week.  One of our speedy, standby dinners for the kids is just filling a tortilla with some grated cheese, ham and a basic tomato sauce.  Then I fold the tortilla in half and toasted it in a sandwich press.  A huge hit with kiddies.

If I have a tin of black beans in the pantry I can whip up some pretty tasty quesadillas for Joel and me while the kids tuck into their ham and cheese ones.  You can add a good amount of chilli if you want extra spice or leave it out altogether.  Joel likes to have his with a big dollop of thick Greek yoghurt but you could use sour cream.  Guacamole is also delicious to serve it with but if tomatoes are good I will just serve this with a few big spoonfuls of this easy tomato salsa.  I love the freshness.  With warmer days fast approaching I know this will grace our dinner table many, many times.

Below are the rough quantities that I make for Joel and me but you can easily double, triple or even quadruple it and have enough to feed the Baja Marimba Band.

black bean quesadillas with fresh tomato salsa

1 x 400g tin of black beans, drained and rinsed
2 spring onions, finely sliced
1 chilli, finely chopped
a handful of coriander, chopped
a good handful of cheese, grated
sea salt and freshly ground black pepper
4 flour tortillas

fresh tomato salsa

3 ripe tomatoes, chopped
2 spring onions, finely sliced
1 chilli, finely chopped
a handful of coriander, chopped
a good squeeze of lime juice
sea salt and freshly ground black pepper

In a bowl combine the black beans, spring onions, chilli, coriander, cheese and season to taste.  Divide the mixture up amongst the 4 tortillas and fold them in half.  Toast them in a sandwich press or in a grill pan or non-stick frypan.  Serve them with the fresh tomato salsa.

For the salsa, just combine the ingredients in a bowl and adjust seasoning to taste.

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8 Responses to Black Bean Quesadillas With Fresh Tomato Salsa

  1. Megan says:

    So funny!!! Must have been chanelling each other…I was just thinking about our chicken quesadilla outings the other day as Mexican food is obviously having a huge revival if the amount of taco bars opening up are anything to go by! After out quesadillas we then used to have a burnt caramel icecream from Le Scoops. YUM. Mum and I are big fans of the torilla meal…so shall have to try this one!

  2. natalie says:

    I do remember the burnt caramel ice cream with fondness. So, so good! I made a Phillip Johnson burnt caramel ice cream recipe a few months ago and it was perfect. Will have to find that recipe and make it again. Will pass it on to you.

  3. Megan says:

    Please do! I’ve tried in vane to find that taste again…never had a good burnt caramel since…

    • natalie says:

      Just looked it up! Burnt Caramel Ice Cream recipe – 1 1/3 cups caster sugar, 2 cups milk, 2 cups cream, 10 egg yolks. First make a caramel with 1 cup of the caster sugar and 125ml water. Stir together over a medium heat until sugar is dissolved and then bring to boil and leave to boil until the caramel turns a dark, golden caramel. Remove from heat and immediately stir in milk and cream. In another bowl whisk the remaining 1/3 cup of caster sugar with the egg yolks and then pour in the hot cream mixture. Pour into a clean saucepan and stir over low heat until the custard coats the back of the wooden spoon. Strain and leave to cool to room temperature then pop in fridge until cold. Then churn in an ice cream maker or freeze in a shallow metal tray and then remove and whisk every few hours until creamy and frozen.

  4. It was so funny to read this post about the Chicken Quesadilla’s – i am so sure you are talking about good old King Tuts in Paddington, they were delicious! I even worked there for a short time as a uni student! And of course, like megan, I too headed up to Le Scoops for burnt caramel icecream afterwards…. do you remember the totally ahead of their time tattooed and pierced staff? Very cool. Good memories. David Lebovitz’s caramel icecream is an excellent recipe to try too. I blogged that last summer. Amazingly good. x

    • natalie says:

      No way! Yes I’m sure it was King Tuts – just a few doors down from Le Scoops. We would sit outside overlooking Given Tce. The pierced and tattooed staff seem familiar but my memory isn’t too clear. What a small world! I will have to try that caramel ice-cream.

  5. Very good. I made these last night for a our family and a friend that was joining us, with fresh tortillas and guacamole. Simple, fresh meal. I doubled the recipe and there was a perfect amount for the three adults and two kids. A note that Adelaide and Charlie loved the quesadillas as well, and they typically turn their noses up to cilantro and green onions 🙂

    • natalie says:

      I just saw your comment right before we went to San Diego (although I’ve taken my sweet time responding!). So it reminded me of this delicious recipe so I packed my panini press and brought along the ingredients for some easy, in-room dinners. A great alternative to eating out whilst on the road.

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