I watch cooking change the cook, just as it transforms the food … Check This Amazing Recipe: Beany quesadillas
How to Make Beany quesadillas
less than 30 mins
10 to 30 mins
- 400g tin mixed beans
- 400g tin red kidney beans
- 150g/5½oz frozen sweetcorn
- 8 regular flour tortillas
- 150g/5½oz cheddar
- 100g/3½oz cherry tomatoes
- 1 lime
- ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6. Put all the beans and the sweetcorn in a frying pan or saucepan and warm over a medium heat for 2–3 minutes, or until hot, stirring regularly.
Take one of the tortillas, place on a board, and spoon a couple of heaped spoonfuls, roughly an eighth of the bean mixture, over half of it, leaving a 15mm/⅝in border around the edge.
Top with a small handful, roughly an eighth, of the grated cheese. Fold over and press tightly around the edges to seal – this is easier if a little of the cheese is on the border. Place on a large baking tray.
Continue making another seven quesadillas in the same way. Don’t worry if they overlap slightly on the tray, or if the edges open slightly once they are placed on the tray – the melted cheese will keep them together as they bake.
Bake for 10–12 minutes, or until the cheese has melted and the tortillas are lightly browned in places. Scatter the tomatoes over, if using, season with ground black pepper, and serve with lime wedges for squeezing if you like.