Enjoy these meat-free Mexican style brunch quesadillas topped with fresh guacamole and sour cream.
Heat the beans and ready roasted peppers through in a small saucepan with a little olive oil and salt and pepper and a splash of Tabasco
While this is warming through make your guacamole – you can either do this by hand or in a blender, mixing everything together – I like mine very limey
Mix together the cheese and chopped coriander
Split the bean mixture into 2 different bowls
Crumble up the tofu with the turmeric and cumin and stir fry the tofu with a little olive oil, adding the spring onion and chilli, add this to one of the bowls of bean mix
Shred the chicken breast and add this to the other bowl of bean mix
To assemble your quesadillas – place a tortilla into it to warm through
Spoon on the bean, tofu mixture and half the cheese, then place another tortilla on top and press down
When it starts feeling warmed through turn the quesadilla over to warm the tortilla on top. Repeat this with the remaining tortillas and the chicken and bean mixture and the rest of the cheese.
While it is heating through – mix together the sour cream with the lime zest and juice of half a lime. Season to taste with salt and pepper
When the quesadillas are all ready cut them into wedges and serve with the sour cream and guacamole.
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