Grilled Courgette, Bean & Cheese Quesadilla
This recipe combines the hearty flavors of pinto beans, zesty tomato purée, and fragrant spices with the earthy taste of grilled courgettes and gooey cheddar cheese. Wrapped in a crisp tortilla, each bite offers a delightful blend of textures and flavors that will surely satisfy your cravings. Perfect for a quick and tasty meal that's easy to make and enjoyable to share with loved ones.
— Constant Cookbook
Ingredients
- 1 onion , finely chopped
- 4 tsp olive oil
- 4 garlic cloves , finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 400g can pinto beans , drained and rinsed
- 3 courgettes , sliced on the diagonal
- 175g cheddar , grated
- 1 green chilli , finely chopped
- large handful coriander , roughly chopped
- 8 flour tortillas
Instructions
- Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.
- Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
- Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 509 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 1.9 milligram of sodium
Comments
No comments found.