Grilled courgette, bean & cheese quesadilla

For a tasty Mexican-style supper, fold up some tortilla pockets and cram with veggies, pinto beans and oozing melted cheddar

Prep:10 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 509
fat 20g
saturates 10g
carbs 56g
sugars 5g
fibre 8g
protein 23g
salt 1.9g

Ingredients

1 onion, finely chopped
4 tsp olive oil
4 garlic cloves, finely chopped
2 tsp ground cumin
1 tbsp tomato purée
400g can pinto beans, drained and rinsed
3 courgettes, sliced on the diagonal
175g cheddar, grated
1 green chilli, finely chopped
large handful coriander, roughly chopped
8 flour tortillas

Method

Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.
Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.

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