Spicy bean quesadillas
prep: 15 minutes
cook: 10 minutes
serving: 2
Nutrition Facts
each serving
KCal
371
Carbs
49.9g
fiber
12.9g
Protein
17g
Fat
8.6g
Saturates
2g
Sugars
7.5g
Salt
0.7g
Fruit/Veg Portion
2
Ingredients
all 13 types- 2 wholemeal tortillas
- 1 tbsp almond butter
- half tin pinto beans, roughly mashed
- 1 tbsp tomato puree
- 80g frozen peas, defrosted and roughly mashed
- half tsp ground cumin
- half tsp oregano
- half tsp mild chilli powder
- 2 spring onions, finely chopped
- 1 tomato, finely chopped
- half green pepper, finely chopped
- 1 tbsp fresh coriander, roughly chopped, plus a little to serve
- 1 tbsp finely chopped red onion, to serve
Directions
5 steps in totalStep 1
Spread the tortillas lightly with nut butter.
Step 2
Mix everything else apart from the red onion together, and spread over one tortilla, laying the other tortilla on top.
Step 3
Cook in a non-stick pan over a low heat (no need for oil) until the tortilla is turning browned and crisp.
Step 4
Turn the tortilla over and cook the other side (3-5 minutes each side).
Step 5
Place on a board and slice, then scatter with red onion and coriander. Serve with salad.
PRINT
I MADE IT
