Grilled courgette, bean & cheese quesadilla

Grilled courgette, bean & cheese quesadilla

  • Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal509
fat20g
saturates10g
carbs56g
sugars5g
fibre8g
protein23g
salt1.9g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.23 ratings
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