back to G'NOSH home
For press enquiries please

Quesadilla with Homemade Salsa & Avocado

Quesadilla: G’NOSH Black Bean and Salsa

Toasted tortillas stuffed with Black Bean dip, fresh salsa, and avocado, makes the scummiest Mexican sandwich.

G’NOSH makes it easy by sharing the Black Bean dip fresh and already made for you. Just add your favourite ingredients and you have the perfect meal any time of the day.

Cooking time 4 minutes.


G’NOSH Sweet Black Bean dip.

Fresh salsa – see recipe below or if lazy you can buy some nice fresh Salsas (I particularly like the brand Tracklements for a fresh chilled salsa, if I were to buy one)

Sour cream Grated Cheddar Avocado To make the salsa: 1⁄2 small red onion, peeled and thinly sliced 1⁄2 tbsp white-wine vinegar 3 spring onions, trimmed and thinly sliced 12 cherry tomatoes chopped into quarters 1 clove garlic, crushed 2 red jalapenos 1 bunch coriander 11⁄2 tsp sea salt Juice of 1⁄2 a lime 2 ripe medium avocadoes, diced

For the tortillas

I find the best and biggest ones are the seeded tortilla Wrap Breads from brand Discovery. Available Waitrose.

To make the salsa

Soak the red onion in the vinegar in bowl for a few minutes. Add all the other ingredients and stir. If you want (not necessary), you can whizz in the magimix quickly (if you have one) but do try and keep a chunky texture.

Cooking & Serving

Have ready a hot griddle pan. You can also use the barbeque. Heat tablespoon of oil until griddle is hot.

Take one of the tortillas and spread two tablespoons of G’NOSH black bean dip in the centre, leaving a 2cm border around the edge. Spread a tablespoon of soured cream over the paste, and then scatter over the cheddar, and a tablespoon of salsa. Place the tortilla onto the griddle and sandwich by layering on top another tortilla. Cook for two minutes on each side and flip carefully, by which time the filling should be warm and the tortilla nicely charred. Transfer to a warm place, and repeat with the remaining tortillas.

To serve, cut each tortilla into quarters. They can be kept in a warm oven for a while until you are ready to eat, but they are much better eaten straight away.

Other Variations to fill your Quesadillas with:

– Chicken strips, G’NOSH Black Bean dip and Spinach

– Mozzeralla, G’NOSH Sundried Tomato and Rocket

– Mushrooms, Chorizo, G’NOSH Babaghanoush


Comments are closed.