Day 2: Quesadillas

Quesadillas don’t leave much washing up, which you should always be mindful of at festivals where there is only ever a stand pipe. Many festival goers break out the bacon and eggs but it’s not easy or pleasant to wash up after such a greasy meal.
The quesadillas should be spicy with grated cheese, but other than that, choose your favourite fillings. This is how I like mine, with spiced black beans (made at home), grated cheese, olives, avocado, spicy tomato salsa (shop bought or made at home) and if you can store it, Greek yogurt or soured cream.
Warm up a frying pan on the stove. On a tortilla, spread some black beans then add olives, spicy tomato sauce, avocado, a squeeze of lime, yogurt or cream and a handful of grated cheese. Roll the tortilla up and warm it in the dry pan for a couple of minutes, turn it over and cook again on the other side.

Black beans


1 onion, finely chopped
2 cloves garlic, crushed
1 handful raisins
1 tbs cocoa powder
Salt and black pepper
1 chilli, chopped
1/2 bunch coriander, chopped
Juice of a lime
Oil for frying
1 tsp cumin, ground
1 tsp coriander seeds, ground
1 star anise
1 tsp caraway seeds, ground
1 tsp ground cinnamon


Gently cook the onions, garlic and chilli in some oil. Add the spices, beans, cocoa and raisins, a little water and cook until the beans are soft. Remove the star anise and make a paste by mashing the mixture. Add salt and pepper, lime and coriander leaves. This will keep for a few days in an airtight container until you are ready to use it in your quesadillas.

Spicy tomato salsa


6 ripe tomatoes, roughly chopped
1 bunch spring onions, finely sliced
A handful coriander leaves, chopped
1 tbs cider vinegar
2 tsp sugar


Mix all the ingredients together and keep in a sterilised jar for a few days to use in your quesadillas.

Leave a Reply

Your email address will not be published. Required fields are marked *