QUESADILLAS WITH CARROT HUMMUS & CHARRED CORN & BLACK BEAN SALAD
Angus McLean
![](https://www.cuisine.co.nz/wp-content/uploads/2019/12/Cuisine-Magazine-Recipe-Quesadillas-with-Carrot-Hummus-and-Charred-Corn-and-Black-Bean-Salad.jpg)
tags:hummus, black beans, charred corn, salad, quesadillas, carrots
Serves
4Preparation
30 minsCook
10 minsIngredients
100g vegan cheddar, grated | |
lime wedges, to serve | |
FOR THE TORTILLAS | |
300g buckwheat | |
2 teaspoons xanthan gum/guar gum | |
½ teaspoon salt | |
6 tablespoons chia seeds | |
FOR THE CARROT HUMMUS | |
200g carrots, peeled, diced | |
2 tablespoons tahini | |
2 tablespoons lemon juice | |
½ teaspoon ground cumin | |
½ teaspoon ground coriander | |
1 garlic clove | |
½ teaspoon smoked paprika | |
2 tablespoons extra virgin olive oil | |
FOR THE CORN SALAD | |
2 cobs corn (or use 1 can) | |
1 red onion, finely sliced | |
juice of 2 limes | |
2 avocados, diced | |
400g can black beans | |
1 red chilli, seeds removed, finely diced | |
2 tablespoons chopped jalapeno chillis | |
6 tablespoons extra virgin olive | |
2 teaspoons smoked chipotle hot chilli sauce or your favourite hot sauce | |
2 tablespoons pumpkin seeds, toasted | |
handful chopped coriander |
If you don’t have the inclination to make your own tortillas, use your favourite shop-bought 15cm corn tortillas.
Instructions
1. | To make the tortillas, mix the flour, guar gum, salt and chia seeds together in a bowl. |
2. | Gradually pour in ⅔ cup water and mix with a wooden spoon until you form a dough. |
3. | Put the dough to one side covered by a damp tea towel. |
4. | Heat a large frying pan on high. |
5. | Dehusk the corn and put the cobs into the dry pan until they start to crackle, pop and char. |
6. | Keep rotating the corn so it gets lightly charred all over. |
7. | Put to one side to cool and then shave off the kernels. |
8. | Meanwhile, in a large mixing bowl soak the red onion in the lime juice and then add all the other salad ingredients including the corn. |
9. | Gently toss and season with salt and pepper to taste. |
10. | To make the hummus, put all the ingredients in a blender and blend until smooth. |
11. | Add more oil if needed. |
12. | Adjust the seasoning with salt, pepper and lemon juice. |
13. | Separate the dough into 8 equal portions and roll each one out on a floured surface until thin. |
14. | Spread a good dollop of the carrot hummus on 4 tortillas and sprinkle with the grated vegan cheddar. |
15. | Top with another tortilla to make a sandwich. |
16. | Heat a good splash of oil in the frying pan and fry quesadillas on both sides until golden and crispy. |
17. | Cut each into quarters. |
18. | Serve with the corn salad and lime wedges on the side. |
Photography Tony Nyberg
Leave a Reply