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Spicy bean quesadillas

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Spicy beans and vegetables in crisp, wholemeal tortilla sandwiches.
Serves
2
Prep
15 minutes
Cook
10 minutes
Each 225g serving contains (excludes serving suggestion)
KCal
303
Carbs
39.2g
Fibre
10.1g
Protein
13.3g
Fat
8.1g
Saturates
1.50g
Sugars
7.1g
Salt
1.10g
Ingredients
Ingredients
2 wholemeal tortillas
1 tbsp almond butter
half tin pinto beans, roughly mashed
1 tbsp tomato puree
80g frozen peas, defrosted and roughly mashed
half tsp ground cumin
half tsp oregano
half tsp mild chilli powder
2 spring onions, finely chopped
1 tomato, finely chopped
half green pepper, finely chopped
1 tbsp fresh coriander, roughly chopped, plus a little to serve
1 tbsp finely chopped red onion, to serve
Method
  1. Spread the tortillas lightly with nut butter.
  2. Mix everything else apart from the red onion together, and spread over one tortilla, laying the other tortilla on top.
  3. Cook in a non-stick pan over a low heat (no need for oil) until the tortilla is turning browned and crisp.
  4. Turn the tortilla over and cook the other side (3-5 minutes each side).
  5. Place on a board and slice, then scatter with red onion and coriander. Serve with salad.
Chefs tips
  • You can make up the tortillas in advance and fry when ready to eat.
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