Mixed bean quesadillas
It’s time to revitalise your lunch break so here's a cheesy bean quesadillas recipe to keep you fully charged for the afternoon and any pre-dinner sessions in your schedule
- Prep: 5 mins
- Cook: 5 mins
- Total: 10 mins
- Makes 6 tortillas (12 pieces)
We’re off to Mexico with one of my favourite quick lunches – Cheesy mixed bean quesadillas.
A gut-friendly balance of carbohydrate, vegetarian protein and fats, these quesadillas are equally good hot or cold. They also make a fantastic post-exercise snack.
Ingredients
- 100g cheddar cheese,
- 400g can mixed beans,
- 1 clove garlic,
- 1/2 red onion,
- Handful fresh coriander,
- 2 tsps taco spice
- 1 green chilli,
- 6 small flour tortillas
- 2 tsps cold-pressed rapeseed oil
Methods
-
Step 1
Combine the filling ingredients in a bowl.
-
Step 2
Lay the tortillas on a board. Spoon on a couple of spoons of the mixture onto each tortilla and fold over, pressing down firmly with your hands or a spatula.
-
Step 3
Add a splash of oil to a non-stick frying pan and over a medium heat, fry for 2mins or until golden on one side, then flip over and fry on the other side.
-
Step 4
Transfer to a board and cut each tortilla half moon in half. Eat hot or wrap in foil and pop in your lunchbox for later. These will keep for several days in the fridge.
Three ways to add even more flavour
Salsa
Mix together finely chopped tomatoes, cucumber, red onion, green chilli and fresh coriander, season and toss with lime juice.
Guacamole
Mash together avocado, finely chopped onion, tomato and green chilli, ground coriander, lime juice and crushed garlic.
Yoghurt, garlic & lime
Mix natural yoghurt, chopped coriander, crushed garlic, green chilli, plenty of lime juice and a pinch of salt.
Kate Percy
Sports nutrition cook and author 
