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Cheesy Quesadillas

These are so tasty and tick so many delicious boxes: spicy, creamy, cheesy, a little bit of acid, and a meaty, smoky mushroom in a crispy shell, served with a magic pumpkin nacho cheese.

Takes 15 minutes

Serves 2

Ingredients
 

Nacho Cheese

  • 140 g cooked pumpkin
  • 60 ml sunflower oil
  • 30 ml oat milk
  • 1 tbsp lemon juice
  • 1 clove garlic (finely sliced)
  • ¾ tsp salt
  • ½ tsp pepper

Meaty Mushrooms

  • 200 g oyster mushrooms
  • 2 cloves garlic
  • 3 tbs tamari
  • ½ tsp smoked paprika
  • 1 tbsp maple syrup
  • 1 tbsp ground coriander
  • 2 tbsp water
  • 400 g black beans
  • 1 whole chilli (finely sliced)

Pickled Onions

  • 1 whole red onion (finely sliced)
  • 50 ml vinegar
  • 50 ml water
  • ½ tsp salt

For the Quesadillas

  • 2 whole wheat tortillas
  • 1 whole avocado

Instructions
 

  • Make the mushrooms:
    Rip or slice the mushrooms into long chunky slices. Peel and finely dice the garlic.
    Heat a wide-bottomed pan over high heat, and once hot, add 1 tbsp of oil. Add in the mushrooms and compress with a clean pan to increase the sizzle and evaporate some of the water for a meatier texture. Leave to cook for 3-4 minutes until they start to brown on one side.
    Stir the mushrooms and add in the garlic, tamari, maple syrup, smoked paprika, and ground coriander. Mix through.
    Drain and rinse the black beans and add them to the pan along with ½ tsp of salt.
    Add 2 tbsp of water to deglaze the pan and incorporate any bits stuck to the pan.
  • Pickle the onions:
    Peel and slice the red onion into long strips.
    Add to a glass with the vinegar, 50 ml of water (enough to submerge), and a pinch of salt.
    Leave to sit and pickle while you make the pumpkin cheese.
  • Make the nacho cheese:
    Add the cooked pumpkin to a food processor along with the rest of the nacho cheese ingredients. Blend until super smooth.
    Taste and adjust to your liking, adding more water if needed to achieve a smooth but not too runny texture.
  • Assemble the quesadillas:
    Cut the avocado in half, spoon out the flesh, and slice into long strips.
    Heat the pan back on medium heat and add a tortilla to the pan.
    On half of the tortilla, spoon on 2-3 tbsp of pumpkin cheese sauce, half of the mushroom and black bean mix, a few slices of avocado, and some pickled red onions. Drizzle with 2 tbsp of pumpkin cheese on top.
    Fold over the tortilla and cook on both sides until golden brown.
    Carefully remove from the pan onto a chopping board and slice in half.
    Repeat with the remaining tortilla and enjoy!

Nutrition

Calories: 1089kcalCarbohydrates: 161gProtein: 49gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 24gSodium: 1501mgPotassium: 3870mgFiber: 36gSugar: 23gVitamin A: 6336IUVitamin C: 14mgCalcium: 344mgIron: 13mg

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