There isn’t an abundance of tasty vegetarian friendly mexican food to be found in Melbourne. The few exceptions being Mamasita (provided you can get a seat) for amazing corn on the cob and Trippy Taco for their smoky Tofu Asada tacos. So I thought that instead of trying to find spicy mexican fare in a restaurant, I would have a crack at creating it at home instead.
My man Ottolenghi delivered once again with this excellent recipe from his cookbook Plenty. These quesadillas were relatively easy to make, the most time-consuming step being cooking the black beans. You can adjust the spice level by reducing/increasing the amount of chilli or have a handy bottle of hot sauce nearby to add that extra kick (the El Yucateco Green Habanero Sauce is my fave!)
The balance of the fresh salsa and the melted cheese and sour cream made these quesadillas a brilliant start to my mexican cooking adventure.
Vegofoodie 