A Mexican inspired dish composed of a stew with cashew sour cream.
You will need to make the Mexican stew first.
Mexican inspired stew
- 2 chopped up medium sized onions
- 4 cloves of crushed garlic
- 1 cup cleaned and cubed pumpkin or courgette when they are in season
- 1 cup corn (fresh or thawed)
- 2 cups or red kidney beans (or a mix with black beans)
- 1 cup of (homemade) tomato sauce
- 1 tablespoon of cumin seeds
- 1 tablespoon of smoked paprika
- 1/2 tablespoon of dried oregano
- 1/8 teaspoon or more of cayenne pepper (you can omit this if your kids aren’t into spicy)
- Salt to taste
- 1 cup of water
- coconut oil
Fry the cumin seeds in some coconut oil until it starts to smell nice, add onions and garlic and a good pinch of salt. Cook about 5 minutes on medium heat until soft. Add the rest of the spices and some tomato sauce for about two minutes (if it starts to dry out you can always add a bit more liquid ). Add the pumpkin, beans, corn, tomato sauce and water and let it stew for another 20 minutes on a low fire. Taste and season a bit more if needed.
In this time you can make the cashew sour cream.
cashew sour cream
- 2 cups of soaked raw cashews (soak in water for 6-8 hours)
- 1/2 cup of water (or a bit more to make it thinner)
- juice of a lemon
- 1/4 tsp of sea salt
Blend everything in a high speed blender until very smooth, maybe you will need a bit more of water and add that; a tablespoon at a time.
For the quesadilla you have to take a tortilla of choice. Put some filling 4-5 tablespoons of the chili, put another one on top and then fry in a grill pan for a couple of minutes, carefully flip over to the other side for another couple of minutes. Slice and divide in 8 parts.
Serve with the cashew cream, avocado slices or guacamole, some lime slices or juice, fresh cilantro, salad, etc.
That’s the recipe for my quesadillas!!