Dr Mobeus
Spicy Bean and Cheese Quesadilla
Quesadillas are one of those meals that proves budget cooking does not have to be boring. For about 55p per portion you get something crispy, cheesy and packed with flavour that would cost a tenner in a restaurant. The key is getting the pan hot enough that the tortilla crisps before the cheese burns.
Kidney beans are the hero here – cheap, filling and full of protein. Mash them roughly so some stay whole and give the filling texture. The spice blend is simple but effective, and you can dial the chilli up or down depending on who is eating.
Spicy Bean and Cheese Quesadilla
Ingredients
Method
- Mash the kidney beans roughly with a fork in a bowl. Leave some beans whole for texture.
- Mix in the cumin, chilli flakes, oregano, salt and chopped red onion.
- Lay out a tortilla and sprinkle a quarter of the grated cheese over one half.
- Spread a quarter of the bean mixture over the cheese, then top with more cheese.
- Fold the tortilla in half and press down gently.
- Heat a tablespoon of oil in a frying pan over medium heat. Cook the quesadilla for 2 to 3 minutes on each side until golden and crispy.
- Cut into wedges and serve hot.
Tips and Variations
Keep the heat medium so the outside crisps without burning. If you have any leftover rice or salsa, pile it on the side. Swap kidney beans for black beans if you prefer, or add a spoonful of sweetcorn for extra sweetness.
