TEFF AND BLACK BEAN QUESADILLAS

Ingredients

Serves three.

For the teff
1 cup ivory teff grain
2 teaspoons cumin powder
1 teaspoon smoked paprika powder

For the bean mix
2 tablespoons tomato paste
1 tin of black beans, drained
1 cup water
5 teaspoons cumin powder
2 teaspoons smoked paprika
1 teaspoon coriander powder
2 teaspoons chilli powder
1 teaspoon cacao
1 teaspoon brown sugar
3 cloves of garlic, crushed
½ an onion, chopped
6 corn burritos
½ cup of cheese

Optional toppings
Sour cream
Tomatoes
Purple cabbage

Method

1. Preheat your oven to 180 degrees Celsius.
In a medium pot, place the teff grains, cumin powder and smoked paprika, along with three cups of water, and bring to the boil. Once bubbling, turn the heat down to medium, and continue to cook until all the water has been absorbed.
2. In a separate pot, warm a generous amount of olive oil over a medium heat. Add your onion, and sauté until the onion is translucent. Add the garlic, and continue to cook for a further two or so minutes. Add the spices, cacao and brown sugar to the pot, and cook briefly to make them fragrant. Next, add the water, teff grains, and tomato paste, and stir thoroughly to combine. Add the black beans, and stir through a final time.
3. Take a corn tortilla, and fill it with 1/6th of the teff bean mixture. Lay it sideways in a lipped baking tray, and repeat with the remaining quesadillas. When all the quesadillas are ready, sprinkle them with the cheese, and pop into the oven for around 10-15 minutes. If they need some extra browning, turn your oven to grill and set the timer for five-minute increments until they are ready.
4. Remove them from the oven, and top them with your toppings of choice. Serve while warm.