We love bean quesadillas for a great weeknight meal. The ingredients for the bean mix come from the pantry. These quesadillas are also great in the lunchbox the next day.
Prep 15 min | Cook 50 min | Serves 4
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed or grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 × 400g tin diced tomatoes
2 × 400g tins red kidney beans, drained and rinsed
Cheddar cheese, grated (optional)
Lime wedges, to serve (optional)
1/2 cup yoghurt or sour cream
2 slices pickled jalapeño chilli
Salsa: 100g corn kernels
1 shallot, finely diced
1 tomato, chopped
8 fresh coriander sprigs, leaves picked, chopped
Heat the oil in a saucepan and cook the onion and garlic over a medium heat for 10 minutes.
Add the cumin and coriander, stir and cook for 2 minutes.
Add 1 tablespoon water if needed to stop the spices burning.
Add the tomatoes, kidney beans and salt and pepper to taste.
Bring to the boil, then reduce the heat and simmer for 40 minutes, stirring occasionally. The mix needs to be quite dry. If doubling up the recipe, split the mixture in two and allow the extra meal to cool to room temperature. Refrigerate overnight before freezing for later use.
Heat a non-stick frying pan over a medium heat. Place a tortilla in the pan and spread a few tablespoons of the bean mixture on top. Add the grated cheese, if using. Place another tortilla on top and press down with a spatula, turn over and cook until golden. Alternatively, use a sandwich press or the oven grill. If cooking under the grill, flip to crisp the other side.
To make the salsa, combine the corn, shallot, tomato and coriander, then set aside.
To serve, cut the quesadillas into quarters, transfer to a plate and top with salsa, yoghurt and jalapeño chilli. Serve with lime wedges, if desired.
This is an edited extract from The Plan, Buy, Cook Book by Jen Petrovic and Gaby Chapman published by Hardie Grant Books $29.99 and is available where all good books are sold.