Black bean quesadillas are the perfect speedy dish for busy evenings. This is a great meal for busy family weeknights or to meal prep for the week ahead on weekends.
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
onion 1 (diced)
mushrooms 200 g (sliced)
bell pepper 1 (sliced)
garlic cloves 1 (crushed)
lime to taste
paprika 1 tsp
ground coriander 1 tsp
dried oregano 1 tsp
ground cumin ½ tsp
chilli flakes pinch
black beans 400 g (drained)
tinned sweetcorn 200 g (drained)
tomato purée 4 tbsp
gluten free tortilla 360 g
grated vegan cheese 150 g
mixed leaf salad 240 g
Method
Dice the onion. Thinly slice the mushrooms and bell pepper. Crush the garlic. Juice the lime.
Heat a dash of oil in a large frying pan on a medium-high heat. Add the onion, garlic, mushrooms, bell pepper, paprika, ground coriander, oregano, cumin and chilli flakes. Fry for 5 minutes.
Stir in the drained black beans and sweetcorn and tomato puree. Cook for 5 minutes then season to taste with the lime juice and salt and pepper. Transfer the black bean and veg mix to a bowl.
Heat each wrap in the same pan on a low/medium heat. Spoon some of the black bean mix onto one half of the wrap. Sprinkle the grated cheese on top. When the cheese starts to melt, fold over the wrap in half and fry for another minute. Repeat until all the wraps are filled.
Slice each quesadilla into quarters and serve with the mixed leaf side salad. Enjoy!
