Roast Pumpkin and Black Bean Quesadilla

Quesadillas are usually held together with mountains of cheese. In this dish I help bind the filing with a butternut pumpkin mash, so you still get a delicious filling that holds together and doesn’t fall apart when you try to flip it over.

Cumin
Dried chilli
onion
tomato
Roasted Butternut Squash
Pepper and salt
Black Beans cooked and drained
Oregano
Olive oil
Vegan Margarine

1. In a mortar and pestle and grind up the cumin and cried chilli
2. Dry fry the spices in a fry pan
3. Chop the onion and add to the pan with some olive oil
4. De-seed the fresh tomatoes and dice finely
5. Chop up some garlic.
6. Add the garlic to the pan with the onions and cook off
7. Add the tomatoes and continue cooking so that the moister come out.
8. Take the roasted butternut pumpkin and mash.
9. Add some black pepper and salt
10. Add the tomatoes and onions and the black beans and cook well
11. Add the oregano
12. Take a tortilla
13. and scoop the mixture into the middle and spread it out to the sides
14. Place another tortilla on top.
15. Heat a pan and add some olive oil and a little bit of vegan margarine.
16. Cook it until the underneath is golden brown
17. Flip and cook the other side
18. Serve up with guacamole and enjoy.