Crepe Quesadillas
These crepe quesadillas are absolutely delicious! Our crepes are sandwiched with creamy black beans, corn, red onion and cheese and are then fried until crispy. Topped with a zesty guacamole and sour cream they are wonderful served for breakfast, lunch or dinner!
Ingredients
Makes 6 quesadillas
2 tablespoons olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
1 x tin black beans
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika
½ cup vegetable stock
2 x packets Marcel’s Ooh La La Plain and Gluten Free Crepes
1 cob corn, kernels cut from cob (or 1 cup frozen or tinned corn)
1 red onion, cut into rings
2 cups grated cheese
2 avocados
Juice 1 lime
1 tablespoon chopped coriander, plus extra to serve
Sour cream to serve
Method
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and fry the onion and garlic until the onion is soft and translucent. Add in the black beans and the spice and cook for a minute or two before adding in the stock. Stir, breaking up the beans a bit with the back of the wooden spoon and continue to cook until the liquid has been absorbed. Remove from the heat.
Arrange 6 crepes on a clean surface and spread the black beans over the entire surface of each. Sprinkle over the corn then add some onion rings followed by a sprinkle of coriander and the cheese. Top each with another crepe.
Heat a little more oil in a heavy-bottomed frying pan and fry the crepes, one-by-one until golden brown and crispy. Flip then repeat on the opposite side. Remove from the pan and transfer to a warm oven while you cook the remaining quesadillas.
To serve, cut the quesadillas into quarters, dollop over some guacamole and some sour cream and lastly a scattering of coriander.
