After my delicious lunch at the ''Soulfood Cafe '' in Wanaka, I have been inspired to make Quesadilla with adzuki beans.
A lot of my recipes are GF, but they are for everyone. Honestly this recipe is so yummy. Great Friday or Sunday night dinner. They are really filling.
First you make tortillas, It is just like making pancakes. I made this with my mother in-law (who is 81 yrs and gluten intolerant). The moment I finished frying the first one, It was gone !!!!!! all I could hear, for a while, was yummy, yummy .... is there more !!!
By far my best batch was, with 1 cup coconut cream and 1 cup water for the liquid. They were amazing. We love the coconut flavour.
Refried Beans - I used adzuki beans (they are small red dried beans from Japan) Our local supermarket have them. They are so full of nutrition. Really high in calcium, folate and omega 6 fatty acid, and they have iron, phosphorus, and potassium.
You can change the beans to Black Beans - they are also really good for you.
Bean mix and tortillas can be frozen separately. I also have the soaked / cooked beans in my freezer.
DONT FORGET TO TRY SOMETHING NEW !!!
Filling
Grated cheese
Option - tomato, capsicum, spinach
Tortillas Recipe
1 1 /2 cups Tapioca flour or you could use Tapioca / corn flour (maize). I found just using the corn flour was not as nice.
6 tbsp coconut flour
4 eggs - beaten
1/2 tsp sea salt
2 1/2 cups or either coconut milk, coconut cream and water, cows milk or almond milk (unsweetened).
Coconut oil for frying
Method
1 - Mix dry ingredients together.
2 - Mix wet ingredients together.
3 - Now pour in the wet ingredients, into the dry and whisk well. This will thicken in a few minutes.
4 - In a heavy base fry pan, on high, melt coconut oil, and pour a ladle of mixture into the pan. Tilting the fry pan, so the mixture spreads in a round circle (just like a pancake)
5 - Once bubbles appear, flip over. Cook until coloured. See photos below.
Refried Beans Recipe
300 grms adzuki dried beans or pinto beans- soak over night, strain and then cover with fresh water, simmer for about 20 mins, until tender.
1 1/2 tbsp cumin powder
2 cups stock - vegetable or chicken stock - homemade is best, see my page on Stocks and Sauces
1 tsp sea salt/ pepper - if your stock has not been seasoned.
Filling
Grated cheese
Option - tomato, capsicum, spinach
Method
1 - In a large pot, add beans, cumin, and stock.
2 - Cook on low, mashing it with a potato masher, as the stock heats up. Mash until it starts to thicken and then leave, stirring with a wooden spoon every now and then until thicker.
3 - Taste, and season
Assemble - see photo's below
1 - Lay one tortilla per person (or more) on a board.
2 - Spread over some refried beans, now the spinach etc, then the grated cheese on top.
3 - Lay another tortilla on top, place under a grill or in a fry pan, turn over when brown, they are ready when the cheese melts and they go crispy.
Cut into 1/4's and serve straight away.
Once you have strained your cooked beans, add the cumin and stock. See below, the colour of the beans change when it goes cold.
Serve with raw spinach (sliced finely) and yogurt.