Bean Quesadillas with Salsa

• 3 tbspolive oil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 11/2 tsp ground cumin
• 1 tspsmoked paprika
• 2 x 400gtins kidney beans, drained and rinsed
• 2limes
• 4large flour tortillas
• 100gmature cheddar, grated
• fine salt
• black pepper
• 4tomatoes, finely diced
• 15gcoriander, chopped
• 1red chilli, finely chopped (optional) (optional)
• 2little gem lettuces, leaves separated

Method

1. 1Heat 1 tablespoon of the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 5 minutes until soft and translucent. Stir in the garlic, cumin and smoked paprika for 1 minute until the spices smell toasty.
2. 2Tip in the kidney beans with 4 tablespoons of water and cook for 3 minutes until hot, then mash roughly in the pan with a fork or potato masher. You want a thick, rough paste with some whole beans left in it. Squeeze in the juice of half a lime, season well with salt and pepper and scrape into a bowl.
3. 3Make the salsa while the beans cool a little. Mix the tomatoes, coriander, chilli if using, the juice of the other half of that lime and a pinch of salt, and leave it to sit so the tomatoes give up a little juice.
4. 4Spread a quarter of the bean mash over one half of each tortilla, leaving a small border. Scatter the cheddar over the beans and fold the empty half over to close, pressing down gently.
5. 5Wipe out the pan, add a little of the remaining oil and set it over a medium heat. Cook the quesadillas two at a time for 3 minutes on each side, pressing with a spatula, until the tortilla is golden and blistered and the cheese has melted. Keep the first pair warm on a plate under a tea towel while you cook the second.
6. 6Toss the lettuce leaves with the juice of the second lime, the last of the oil and a pinch of salt. Cut the quesadillas into wedges and serve with the salsa spooned over and the salad on the side.

Per serving

kcal

606

protein

24.6g

fibre

14.1g

carbs

75.5g

fat

24.6g