* Percent Daily Values are based on a 2000 calorie diet.
Tomato and bean quesadillas
A spicy snack or lunch dish
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course, Snack
Cuisine: Mexican
Servings: 4
Calories: 477kcal
Equipment
Frying pan
Ingredients
250gtomatoes (we used Isle of Wight tomatoes)
2tbspolive oil
1red onionfinely chopped
3garlic clovescrushed
1tspsweet smoked paprika
1tspground cumin
1tspchilli flakes
800gtinned beans (we used 2 tins of black beans and cannellini beansdrained and rinsed
Salt and pepper
Four large tortilla wraps
120gcheddar cheese
Method
Chop the tomatoes into small pieces. If using cherries, quarter them.
Heat the olive oil in a frying pan and cook the onions until soft but not coloured, about five minutes.
Add the garlic and cook for another minute. Add the spices and cook for another couple of minutes before adding the tomatoes, cook for about five minutes until they have begun to soften.
Now add the beans to the pan, crushing them slightly with the back of your spoon ora potato masher. Turn off the heat and set to one side.
Now place the first wrap in a large, dry frying pan over a medium heat for a minute or so until it has just started to colour. Turn it over and put a generous couple of spoonful’s of the bean mixture on one half of the wrap and top with cheese. Fold the wrap over to make a half moon. Press down with a spatula and allow to cook for a couple of minutes before carefully flipping over to cook the other side. Repeat with the remaining wraps.
Cut each wrap in half to make triangles and serve with guacamole, sriracha and/or yoghurt.