Black bean & prawn quesadillas
By Esther Clark
Make something different for dinner with these black bean, prawn and mozzarella quesadillas. They're big on flavour and even deliver 3 of your 5-a-day
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Prep:15 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 447
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fat 18g
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saturates 7g
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carbs 36g
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sugars 9g
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fibre 11g
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protein 30g
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salt 1.4g
Ingredients
- 1 tbsp olive oil
- 1 onion, finely sliced
- 1 red pepper, thinly sliced
- 150g raw king prawns
- 1 large garlic clove, crushed
- 2 tsp hot smoked paprika
- ½ small bunch coriander, roughly chopped
- ½ x 400g can black beans, drained
- 2 large flour tortillas
- 80g grated mozzarella
- mixed salad and hot sauce, to serve (optional)
Tip
Hot smoked paprikaIf you don’t have hot smoked paprika, use 1 tsp smoked paprika and 1/4-1/2 tsp hot chilli powder depending on how much heat you want.
Method
Heat the oil in a large frying pan over a medium heat, add the onion and pepper and fry for 10 mins or until the onions have softened and are beginning to turn golden brown. Tip in the prawns and cook for 3 mins, then add the garlic and paprika and fry for another min. Stir through the coriander and beans, then season.
Heat a large non-stick frying pan or griddle pan over a high heat. Put one of the tortillas in the pan, then pile on the black bean and prawn mixture followed by the cheese. Press the other tortilla firmly on top, then use something heavy like a saucepan to weigh everything down. Leave to cook for 1-2 mins. Carefully flip over, weigh down again and cook for another 1-2 mins. Cut into four and serve with hot sauce and salad, if you like.
