Spicy Bean, Mushroom, and Avocado Quesadilla

This Mexican comfort food is packed with healthy and wholesome ingredients that will satisfy your craving for a quesadilla and nourish your body and mind at the same time. It's packed smoky beans, smashed avocado with lime, garlicky mushrooms, and a creamy tahini dressing turns the dish into something extraordinarily delicious.

SPICY BEAN, MUSHROOM, AND AVOCADO QUESADILLA [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE BEANS:

• 2 tablespoons olive oil
• 1 onion diced
• 2 cloves garlic sliced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cumin seeds
• 1 13.5-ounce can tomatoes
• 2 teaspoons tamari
• 1 package cannellini beans
• Salt
• Pepper
• 1 teaspoon maple syrup (optional)
• Chili flakes

FOR THE MUSHROOMS:

• 2 cups mushrooms, sliced
• 1 clove garlic sliced
• 1 tablespoon olive oil
• Sea salt
• A twist black pepper

FOR THE DRESSING:

• 1 tablespoon tahini
• 1/2 lemon juiced
• 1/2 cup water
• 1 tablespoon olive oil
• 2 garlic clove
• Salt and pepper

FOR THE QUESADILLA:

• 2 tortillas, gluten-free if needed
• 1 cup spicy beans
• 1/2 avocado smashed with a squeeze or lemon or lime juice
• 1 cup cooked mushrooms
• Sea salt
• Tahini dressing
• Coriander

PREPARATION

TO MAKE THE BEANS:

1.  Add the onion to a large pan with the oil and sauté for 10 minutes on a low heat. Add in the garlic and spices and fry for a further few minutes.
2. Next add the tomatoes, beans, tamari, maple syrup, and simmer for 10 minutes, then season with the salt, pepper, and chili to taste.

TO MAKE THE MUSHROOMS:

1. Add the oil, garlic, and mushrooms to a saucepan and fry them on a medium heat for a few minutes until they’re soft.
2. Season them as you like and set them aside.

TO MAKE THE DRESSING:

1. Add all the ingredients to a food processor and mix them into a smooth paste. If you don’t have a mini chopper you can smash up the garlic, salt, and pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl.

TO MAKE THE QUESADILLA:

1. Heat a large flat bottom pan or skillet to low to medium heat and pop on the first tortilla, cover the base with smashed avocado, then the beans, then the mushrooms, and top it with a drizzle of tahini dressing and coriander.
2. Cover this with the second tortilla and press down on them a little then allow the filling to heat through and the bottom tortilla to brown a little. This should take 3-4 minutes.
3. Carefully flip the quesadilla to brown the other side then remove it from the heat and onto a chopping board.
4. Cut this into quarters and then drizzle it with more tahini dressing and coriander.

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