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The ingredients needed to make Vegetarian black bean curry quesadillas:
- Prepare 1 tablespoon olive oil
- You need 1/2 a white onion diced
- Get 2 cloves garlic minced
- You need 1 tablespoon minced ginger
- Get 1 1/2 tablespoons curry powder
- Take 1 1/2 teaspoon red chili flake
- You need 1 large tomato fully diced, with juices
- Get 1 (26.5 oz) can of black beans, drained and rinsed
- Take 3-4 cups crumbled queso fresco
- Take 1 Tablespoon fresh lemon juice
- You need 1/3 cup fine chopped cilantro
- Prepare to taste salt
- Get 12 tortilas
- Use sauce ingredients
- Provide 1 1/2 cup sour. cream
- Get 1/3 cup heavy cream
- Use 1 cup fresh cilantro
- Use 1/2 cup fresh mint
- Provide 2 clove garlic
- You need 1 tablespoon fresh lemon juice
- Take 1 tablespoon fresh cracked black pepper
- Prepare 1 teaspoon red pepper flake
- Provide 1 teaspoon sea salt
Steps to make Vegetarian black bean curry quesadillas:
- In a large skillet on med high heat, saute onion. Garlic and ginger for 3 minutes
- Add curry powder, chili flake and stir about 2 minutes
- Add tomato and juices, stir. Salt to taste and reduce heat to medium, allowing juices to form and create a sauce.
- Add black beans, stir. Reduce heat to simmer until beans are heated then turn off heat. Cool completely.
- Add chopped cilantro and cheese, stir gently to incorporate. Keep cool until ready to ptep
- Sauce instructions
- In a blender combine all sauce ingredients. Blend well and chill until ready to serve.
- On a medium heat skillet, place a buttered tortilla, butter side down
- Top with about a 1/3 cup of bean mixture allowing a 1/2 inch room to melt out to the edge and top with a buttered tortilla, butter side up
- Allow bottom tortilla to crisp and turn golden and cheese to melt, then flip and remove when the other side is golden
- Place on a cutting surface to cool for 3-5 minutes, then use a pizza cutter to slice.
- Serve drizzled with cream sauce or sauce on the side for dipping and some chopped cilantro or mint for garnish.
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