Grilled courgette, bean & cheese quesadilla
Ingredients
- Step 1 1 onion , finely chopped
- Step 2 4 tsp olive oil
- Step 3 4 garlic cloves , finely chopped
- Step 4 2 tsp ground cumin
- Step 5 1 tbsp tomato purée
- Step 6 400g can pinto bean , drained and rinsed
- Step 7 3 courgettes , sliced on the diagonal
- Step 8 175g cheddar , grated
- Step 9 1 green chilli , finely chopped
- Step 10 large handful coriander , roughly chopped
- Step 11 8 flour tortillas
Calories: 509
Carbohydrate: 56 g
Protein: 23 g
Fat: 20 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 4
TAGS
Dinner
Main course
Mexican
Josh Eagleton
10-30 minute
2 of 5-a-day
30-60 minute
4 serving
600 kcal or less
Calcium
Easy food
Fajita
Fibre
Folate
Good Food
Iron
Main
Melted cheese
Quick
Sharing food
Tex-mex
tortilla
Vegetarian
Vegetarian quesadilla
Veggie
Vitamin c
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.