A great little vegetarian snack, this. Monterey Jack is an American cheese, but you can substitute cheddar at a pinch.
2 tbsp olive oil
150g/5oz semi-firm tofu, crumbled
pinch ground cumin
pinch smoked paprika
1 spring onion, finely sliced
1 red chilli, seeds removed, finely chopped
1 garlic clove, peeled, finely chopped
200g/7oz can black beans in water, drained
1 large roasted red pepper from a jar, sliced
few drops Tabasco
75g/2¾oz Monterey Jack cheese, grated
½ bunch fresh coriander, roughly chopped
2 tortillas, any variety
For the quesadilla, heat half the oil in a frying pan over a medium heat and fry the tofu with the turmeric, cumin and smoked paprika for 4-5 minutes, then add the spring onion, chilli and garlic and continue to cook for a further 2-3 minutes.
Place the black beans, peppers, remaining oil and Tabasco in a small saucepan over a low heat for 6-8 minutes, or until warmed through. Season, to taste, with salt and freshly ground black pepper, then remove from the heat.
Tip the spiced tofu mixture into the pan with the beans and peppers, and stir well.
Combine the grated cheese and coriander in a small bowl.
To assemble the quesadilla, place one of the tortillas into a frying pan over a low heat for 1-2 minutes to warm through. Spoon on the tofu and bean mixture, followed by the cheese and coriander. Place the remaining tortilla on top and gently press down.
Fry for 2-3 minutes on either side, or until golden-brown and crisp.
For the guacamole, place all the ingredients in a bowl and season, to taste, with salt and freshly ground black pepper. Stir together, or pulse in a food processor if a smoother texture is required.
For the lime sour cream dip, mix together all the ingredients and season, to taste, with salt and freshly ground black pepper.
To serve, cut the quesadilla into 6-8 wedges, and arrange on a serving plate. Spoon the guacamole and lime sour cream dip on the side.
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