Switch up your regular lunch time sandwich with these tasty little quesadillas! We fill ours with mixed beans, lots of spices, pepper, and the all important cheese. Serve with a simple little salad and you’re good to go!
Mixed bean quesadillaPrint This
- 1 tsp of extra virgin olive oil
- 1 can of mixed beans, drained and rinsed
- 1 garlic clove, crushed
- 1 red pepper, diced
- 3 spring onions, sliced
- 3/4 tsp of ground cumin
- 3/4 tsp of paprika
- 1/2 tsp of chilli powder
- 50g grated cheese [dairy or dairy-free]
- 2 large tortilla wraps
- Pinch of chilli flakes
- FOR THE SALAD
- Bag of salad leaves
- 8 cherry tomatoes, halved
- 1/2 large avocado, sliced
- 1/4 cucumber, sliced and halved
Instructions In a pan on a medium heat the olive oil along with the mixed beans, garlic, diced red pepper, spring onion, ground cumin, paprika and chilli powder.
 Combine and leave to cook for 8 minutes stirring occasionally.
 Next use a potato masher or fork to carefully mash approx. 1/2 of the mixture in the pan. Once mashed combine with the rest of the mixture.
 Heat a separate pan on a medium heat. The base of the pan needs to be at least the size of a tortilla wrap.
 Place 1 wrap in the pan and then carefully empty the bean mixture onto it. Use a fork to spread the mixture to cover the whole wrap.
 Next sprinkle the grated cheese all over and then place the second wrap on top. Use a spatula or even place a smaller clean pan on top to add some pressure. Cook for a few minutes before very carefully flipping over. Cook for another couple of minutes on that side until the cheese is melted.
 Place onto a chopping board and cut into quarter’s or 1/6’s. Serve in a lunchbox with a simple side salad made of salad leaves, cherry tomatoes, avocado and cucumber.
 Add a pinch of chilli flakes to the quesadilla should you wish. Enjoy!