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Spicy Bean and Cheese Quesadilla

Crispy tortilla stuffed with spiced kidney beans and melted cheese. Ready in 15 minutes and costs under 60p per portion.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Lunch, Main
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 large flour tortillas
  • 1 tin (400g) kidney beans, drained
  • 200g cheddar cheese, grated
  • 1 red onion, finely chopped
  • 1 tsp cumin
  • 1/2 tsp chilli flakes
  • 2 tbsp oil for frying
  • 1/4 tsp salt
  • 1/2 tsp dried oregano

Method
 

  1. Mash the kidney beans roughly with a fork in a bowl. Leave some beans whole for texture.
  2. Mix in the cumin, chilli flakes, oregano, salt and chopped red onion.
  3. Lay out a tortilla and sprinkle a quarter of the grated cheese over one half.
  4. Spread a quarter of the bean mixture over the cheese, then top with more cheese.
  5. Fold the tortilla in half and press down gently.
  6. 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.
  7. Cut into wedges and serve hot.