BLACK BEAN CORN AND EDAMAME QUESADILLAS with avocado mash, and OKAZU sour cream
COOKING TIME: 15 MINUTES
1cup black beans, rinsed and drained
1/2 cup shelled edamame
1/2 cup drained corn from frozen or a can
1 bunch of cilantro, rinsed and chopped(leaves and stems)
2 scallions, rinsed, trimmed and finely sliced.
1.5 cups shredded cheese(Mexican blend preferably)
1 ripe avocado
1 plum or vine tomato, cut into very small dice
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp ground coriander
Make the quesadilla filling: combine the black beans, edamame, and corn in a large bowl; coarsely mash. Add the cilantro, scallions, tomato, spice blend, 1-2tsp lime juice, and shredded cheese to the bowl; stir everything until evenly mixed.
- Peel and mash the avocado in a small bowl. Season with salt and pepper and 1-2tsp of lime juice (or according to taste).
Heat a large skillet over medium heat. Meanwhile, place 1/2 cup quesadilla filling on one side of each tortilla and fold over. Once the skillet’s’s hot, cook the quesadillas, (2 at a time if you can make them fit), pressing down to flatten them with a spatula, until the cheese has melted and the tortillas are crisp, 1-2 minutes/side. Repeat with the remaining quesadillas.
SERVE the quesadillas (sliced into wedges) with avocado mash, lime wedges, and sour cream. First stir, then drizzle your favourite ABOKICHI OKAZU sparingly at first (you an always add more)over the sour cream and over the quesadillas if you’d like. You’ll like.