Name: Grilled courgette, bean & cheese quesadilla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 onion finely chopped; 4 tsp olive oil; 4 garlic cloves finely chopped; 2 tsp ground cumin; 1 tbsp tomato purée; 400g can pinto bean drained and rinsed; 3 courgettes sliced on the diagonal; 175g cheddar grated; 1 green chilli finely chopped; large handful coriander roughly chopped; 8 flour tortillas

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Grilled courgette, bean & cheese quesadilla

Grilled courgette, bean & cheese quesadilla

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.36 ratingsRate

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For a tasty Mexican-style supper, fold up some tortilla pockets and cram with veggies, pinto beans and oozing melted cheddar

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
4 tsp olive oil
4 garlic cloves

finely chopped
2 tsp ground cumin
1 tbsp tomato purée
400g can pinto bean

drained and rinsed
3 courgettes

sliced on the diagonal
175g cheddar

grated
1 green chilli

finely chopped
large handful coriander

roughly chopped
8 flour tortillas

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Nutrition: per serving

kcal509
fat20g
saturates10g
carbs56g
sugars5g
fibre8g
protein23g
salt1.9g

Method

step 1

Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.
step 2

Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
step 3

Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.

Recipe from Good Food magazine, August 2012

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A star rating of 4.8 out of 5.36 ratings

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