Vegan Mexican Quesadillas

Ingredients for 3 servings:

• 400 g black beans
• 4 tomatoes, pickled
• 2 garlic cloves
• 1 onion(s)
• 1 tsp cumin
• 1 tsp smoked paprika powder
• ¼ tsp cayenne pepper
• 1 avocado(s)
• ½ bunch coriander
• 1 tsp lemon juice
• 3 tortillas
• 250 g mushrooms, brown
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with beans, mushrooms and guacamole

For the bean mixture, chop the garlic and onion and sauté in a little oil. Chop the pickled tomatoes. Add the beans and their liquid, along with the remaining bean ingredients, and simmer until the bean water has almost evaporated. Season with salt and pepper. For the guacamole, chop the cilantro and mix with the remaining ingredients. Season with salt and pepper. Slice the mushrooms and sauté until the water has evaporated. Season with salt and pepper. Top the bottom half of the tortillas with guacamole, mushrooms, and bean paste. Fold the top half closed. Heat a little oil in the pan and fry the quesadillas for 2-3 minutes on each side. Place a pot or small skillet on top of the quesadillas while they cook to prevent them from opening. Serve with a small bowl of salsa.