Black bean and shrimp quesadilla
Create a new tradition at your next taco night by adding these black bean and shrimp quesadilla to your repertoire. Re-fried beans, spicy shrimp and cheese, these quesadillas will be everyone's favourite in no time.
Servings: 4 portions
Ingredients
- 4 small flour tortilla
- 200 g shredded cheese
- 400 gram cooked black beans
- 1 small onion chopped
- 150-200 ml water
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- 200 g fresh shrimp
- 1-2 tsp chili flakes
- Oil to fry
Serve with
- Sour cream
- lettuce shredded
Instructions
- Cook black beans with spices and water for 10 minutes. Stir occasionally and add more water if it gets dry too quickly.
- Mash with a fork or the back of a spoon, or a potato masher to desired consistency.
- Cook for another 10 minutes. Add more water if it gets too thick.
- Heat oil in a pan.
- Add shrimp and crushed chili.
- Fry quickly on high heat until shrimp are pink. About 4-5 minutes.
- Take off heat and add to a bowl to avoid shrimp cooking in the remaining heat in the pan.
- Place the tortilla on a chopping board and dress it on one half with re-fried black beans, shrimp and shredded cheese.
- Fold in half and add it to the frying pan you just used to fry the shrimp. Fry on one side until golden for 3 to 4 minutes, flip over and fry on the other side.
- Slide back on to cutting board and cut into three slices.
- Enjoy with a side of refreshing sour cream and shredded lettuce.