Ingredients
The following ingredients have 4 Servings
- 1 bunch coriander
- 4 tbsp extra virgin olive oil
- 1 clove garlic, finely chopped
- 1/2 red onion, diced
- sea salt
- 1 red capsicum, diced
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- ¼ tsp cayenne pepper
- 400g tinned black beans, rinsed
- juice of 1 lime
- 8 small corn tortillas (check gluten-free if necessary)
- 120ml sour cream
- 120g good-quality mature cheddar, grated
- 6 tbsp jalapeño peppers, roughly chopped
- 4 corn on the cobs
- 4 long green shallots, finely sliced
- 1 de-seeded red chilli, finely chopped
- <br> <i>The Mexican ingredients are available online, if not at specialist delis or food halls.</i>
Instruction
- <p><b>Pick off</b> coriander leaves, chop and reserve; finely chop the stems.</p> <p><b>Warm 2 tablespoons</b> of oil in saucepan on medium heat, and sauté garlic, onion, coriander stems and salt for about 5 minutes. Add capsicum and cook for another 5 minutes. Add spices and cook for a minute, stirring continuously, then add black beans. Cook for about 3 minutes or until everything has softened. Remove from heat; add half the lime juice and process briefly to combine while still leaving some "texture". Check seasoning.</p> <p><b>Take a tortilla</b> and spread with 2 tablespoons of bean mixture around the centre, leaving a 2cm border. On one half of the bean circle, spread a tablespoon of sour cream, some cheddar and jalapeños. Fold in half and repeat with remaining tortillas.</p> <p><b>Heat a barbecue</b> to medium. Cook the corn for about 15 minutes, turning regularly until golden all over. When cobs have cooled, cut off the kernels and place in a bowl. Add the remaining lime juice and oil along with the reserved chopped coriander leaves, shallots, chilli and a little salt. Mix through and check seasoning.</p> <p><b>Oil the barbecue</b> thoroughly. Char the quesadillas for 2-3 minutes each side until the cheese is melted. Cut quesadillas in quarters. Serve on a platter with the corn salsa.</p> <p><b>Serving suggestion:</b> Serve with <a href="http://www.goodfood.com.au/good-food/cook/recipe/warm-steak-salad-with-chipotle-dressing-20141223-3n272.html?rand=1419298379242">Neil Perry's warm steal salad with chipotle dressing</a> (add the salad to the quesadillas).</p> <p><i>Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.</i></p>
