• -1 Red onion (finely chopped)
  • -1 Garlic Clove (crushed)
  • -1 Red bell Pepper (chopped)
  • -1 Yellow bell pepper (chopped)
  • -1 Carton of cooked Kidney Beans
  • -3 Large Plum Tomatoes (chopped)
  • -4 Green Jalapeños (chopped)
  • -1 & 1/2 Teaspoon Fajita Seasoning
  • -Gluten-free Wraps (I used B-free Multigrain wraps with Quinoa & Chia seeds)
  • -Grated Dairy-free Cheese (I used Violife)


  • STEP 1
    Heat up the oil in a large wok.
  • STEP 2
    Shallow fry the chopped Onion & Garlic on a low heat until golden, then add in the Red & Yellow Pepper.
  • STEP 3
    Cook for a few minutes until softened, then add in the Kidney Beans, Tomato, Jalapeños and Seasoning. Cook for around 5-10 minutes until soft. Keep stirring with a wooden spoon to prevent sticking!
  • STEP 4
    Line baking trays with grease proof paper and lay down the tortilla wrap's.
  • STEP 5
    Divide the filling onto each wrap (only one half) and follow with grated Cheese. Fold over the tortilla wrap.
  • STEP 6
    Cook for around 5 minutes or until lightly brown and the cheese has melted! Cut the Quesadillas in half, and serve whilst warm with a drizzle of Sour cream, Salsa, Guacamole, Lime Juice, fresh Salad, Olives and fresh Coriander. Enjoy

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