Bean quesadilla

Cooking time of 20 minutes – Serves 4

Nutritional Information

• 510 Kcal
• 15g Fat
• 5.8g Saturates
• 56g Carbohydrates
• 15g Fibre
• 28g Protein
• 1.9g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Milk

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan – ⓥ This recipe can be made vegan by replacing the mozzarella with a plant-based alternative
• Pescatarian

Ingredients

• 390g tin red kidney beans in chilli sauce 
• 400g tin red kidney beans in water, drained 
• 150g sweetcorn 
• 4 wholemeal tortilla wraps 
• 150g mozzarella, grated 
• 300g cherry tomatoes, halved or quartered 
• 1 small onion, finely chopped 
• 1 lime, cut into wedges 

Method

1. Preheat the oven to 200°C
2. Place all the beans and the sweetcorn in a frying pan or saucepan and warm over a medium heat for 4-5 minutes, or until hot, stirring regularly
3. Take one of the tortilla wraps, place it on a board, and spoon a quarter of the bean mixture over half of it, leaving a small border around the edge
4. Top with a quarter of the grated cheese
5. Fold over and press lightly, then place on a large baking tray 
6. Continue making another three quesadillas in the same way
7. Bake for 9-10 minutes, or until the cheese has melted and the tortillas are lightly browned 
8. Mix the tomatoes and onion
9. Cut one quesadilla into 3 pieces and serve with a quarter of the tomato and onion mixture and a lime wedge for squeezing