Black Bean Spread, Goat's Cheese, Avocado and Cilantro Quesadillas

What a wonderful invention quesadillas are. I like to think of them as a sort of hybrid crepe/sandwich.  I get very carried away with fillings because the sky's the limit (I've been known to stuff them with nutella and bananas) but honestly, this is my all time favorite combination.  The black bean spread also works beautifully as a dip.  My husband likes these, they taste "meaty" - it must be the black beans.  Why is it that men don't consider it a "proper" meal without meat??!!

Olive oil

1, 14oz can black beans

1/2 onion, finely chopped

1 teaspoon cumin

1 teaspoon coriander

salt and pepper

1 jalapeno pepper, finely chopped

2 cloves of garlic

Juice of a lime

 

Flour tortillas

1 avocado

fresh cilantro

Goat's cheese

Heat the olive oil in a pan and add the onion, saute on a low heat until almost golden.

Add the jalapeno pepper, spices, salt and pepper, garlic and continue cooking for for another few minutes.  

Add the black beans, lime juice and combine.

Transfer the mixture to a food processor and blitz until you have a smooth paste.

Lay a tortilla flat, spread some of the bean paste over, top with goat's cheese, cilantro and avocado.

Fold over the tortilla and lay it in a hot, non stick pan for a few minutes until it's browned.  Flip it over on the other side and brown.

Cut the quesadilla in half and serve with salsa and sour cream.