Enjoy these meat-free Mexican style brunch quesadillas topped with fresh guacamole and sour cream.


  • For the quesadillas

  • 400g can black beans in water, drained

  • 2 large roasted red peppers from a jar – sliced

  • olive oil

  • sea salt and freshly ground pepper

  • splash of Tabasco

  • 150g monterrey jack cheese - grated

  • bunch of coriander – roughly chopped

  • 150g semi firm tofu

  • pinch of turmeric

  • pinch of ground cumin

  • spring onion, finely sliced

  • red chilli, deseeded & finely chopped

  • 1 chicken breast – roasted in the oven for about 25 mins at 180C with a little olive oil and seasoning.

  • 4 tortillas – you can use white, wholemeal, spelt, whatever you like

  • large handful of coriander – finely chopped

  • For the guacamole

  • 2 ripe avocados – all the flesh scooped out and mashed up

  • zest and Juice of a lime

  • 1 tomato, deseeded and finely chopped

  • ½ red onion, peeled & finely chopped

  • sea salt and freshly ground pepper

  • For the sour cream

  • 2 tbsp sour cream

  • Zest and juice of a lime


  • 1.

    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

  • 2.

    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

  • 3.

    Mix together the cheese and chopped coriander

  • 4.

    Split the bean mixture into 2 different bowls

  • 5.

    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

  • 6.

    Shred the chicken breast and add this to the other bowl of bean mix

  • 7.

    To assemble your quesadillas – place a tortilla into it to warm through

  • 8.

    Spoon on the bean, tofu mixture and half the cheese, then place another tortilla on top and press down

  • 9.

    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.

  • 10.

    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

  • 11.

    When the quesadillas are all ready cut them into wedges and serve with the sour cream and guacamole.

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