Kidney Bean Quesadillas

Sometimes you’ve just got to make do with what you have to hand to come up with something filling and enjoyable. I found myself in that situation, and all I could find to hand was a pack of corn tortillas. I had some storecupboard essentials, and some grated cheese, and was able to whip up a tasty treat for myself and the family.

Kidney Bean Quesadillas

1 tin of kidney beans (or pretty much any bean eg. black beans)

1 tsp ground cumin

1/4 tsp chilli flakes ( I used  ancho poblano for a nice smokey taste)

1 tsp chipotle paste

2 chopped spring onions

1 clove garlic crushed with salt

2 tortillas per person

A handful of grated cheddar per person

Coriander, Sour cream, Avocado slices, Chilli sauce or Jalapeno slices to serve.

Pop the drained kidney beans in a bowl, add the spices, chilli paste and garlic, crush with a fork or blitz until still chunky.

Spread the bean mix thickly onto a tortilla, sprinkle generously with the cheese and some chilli sauce. Put the second tortilla on top. Warm a large dry frying pan to medium.

Pop the Quesdailla into the pan and cook until lightly brown on both sides, the cheese should be all molten and gooey.

Cut the quesadilla into quarters and service with some nice green salad leaves, coriander, sour cream, avocado, and chillies.

 

2 responses to this post.

  1. Pretty gourmet for just throwing things together. Sounds really, really good.

    Reply

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