Cheese & Bean Quesadillas with Tomato Salsa
Contains: Gluten, Wheat, Milk
Check the cheese says “suitable for vegetarians”: some brands use animal rennet.
Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.
Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.
Crisp toasted tortillas filled with spiced beans, spinach and melted cheddar, with a quick fresh salsa.
Ingredients
- 400 g:Kidney Beans (Tinned), (1 400g tin) drained and rinsed
- 1 Tsp:Cumin Powder
- 1 Tsp:Smoked Paprika Powder
- 8 Whole:Tortilla, flour
- 200 g:Mature Cheddar Cheese, grated
- 100 g:Fresh Baby Leaf Spinach, roughly chopped
- 4 Whole:Fresh Spring Onions (Scallions), sliced
- 4 Whole:Fresh Tomato, ripe, finely diced
- 0.5 Whole:Fresh Red Onions, finely chopped
- 1 Whole:Fresh Lime, juice only
- 1 Small Handful:Fresh Coriander Leaf, chopped
- 4 Tbsp:Soured Cream
- 1 Tsp:Table Salt, to taste
Method
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For the salsa, mix the tomatoes, red onion, lime juice and coriander with a pinch of salt.
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Roughly mash the beans with the cumin, paprika and a pinch of salt.
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Spread the beans over 4 of the tortillas. Top with the cheddar, spinach and spring onions, then press the remaining tortillas on top.
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Heat a large dry frying pan over a medium heat. Cook each quesadilla for 2 minutes each side until crisp and golden and the cheese has melted.
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Cut into wedges and serve with the salsa and soured cream.