Black Bean & Red Pepper Quesadillas
These yummy quesadillas use black beans as a source of plant-based protein and are great for introducing little ones to new flavours. Serve them as a family meal alongside roasted sweet potato wedges, mini corn on the cob and some tomato salsa or guacamole for dipping. Little chefs can help brush the tortillas with oil, sprinkle the cheese and herbs, and have a go at folding the wraps.
Prep time
10 mins
Cook time
30mins
Serves
4
Difficulty
Medium
For the filling:
- 2 tbsp rapeseed oil
- 1/2 red onion, peeled and finely diced
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp tomato puree
- 1 garlic clove, crushed
- 1/2 tin chopped tomatoes
- 1 red pepper, diced into 1 cm pieces
- 1 tin of black beans, drained
- ½ bunch of fresh coriander, leaves picked from the stalks and roughly chopped
For the quesadillas:
- 3 tbsp rapeseed oil
- Pack of 10 mini tortillas
- Cheddar, grated (optional)
- Jar of sliced green jalapenos or hot sauce (for adults, optional)
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Add the rapeseed oil to a large frying pan along with the onion and cook over a medium heat until the onion is softened and slightly browned
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Add the red pepper and fry for a few minutes before adding the ground cumin, ground coriander, smoked paprika, tomato puree and crushed garlic. Cook for a further few minutes before adding the chopped tomatoes and black beans
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Simmer for about 15 minutes until the sauce has reduced and thickened. Allow the filling to cool slightly before filling the quesadillas
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Lay the tortillas out on a large chopping board or clean worktop. Brush the tortillas on one side with the rapeseed oil, then turn them over so they are oiled side down. Add about 2 tbsp of the black bean mix to each tortilla and spread it evenly across half of the surface, leaving a small border around the edge. Add a sprinkle of grated cheddar cheese, if using, and some chopped coriander. Put in some sliced jalapenos or a little hot sauce for the grown-ups, if you like
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Heat a frying or griddle pan over a medium high heat. Add the quesadillas and cook until the tortillas are golden brown and crisp, then flip and repeat on the other side
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Cut each quesadilla in half, making sure to keep any with jalapenos or hot sauce separate. Allow to cool slightly before serving to little ones
Top Tips!
- If you don’t have time to fry the quesadillas, the filling is also delicious added to the mini tortillas to make a soft taco with a topping of cheese, salsa and guacamole
- Any remaining quesadillas can be cooled, wrapped in foil or placed in an airtight container and kept refrigerated for up to 2 days. They make a great snack eaten cold or reheated for about 10 minutes in the oven at 180 °C
- The filling can also be made ahead, cooled and kept in the fridge and eaten within 3 days or frozen on the day of cooking and kept for up to 1 month
