Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Vegetarian quesadillas
Serves 4
Easy
Prep:
Cook:
Have a pack of flour tortilla wraps knocking about in your storecupboard? Sandwich them with a cheesy bean filling and griddle to make these meat-free quesadillas
Skip to ingredients
- 2 x 400g cans mixed beansalad
- 3 tbsp chipotlesauce
- small pack corianderchopped
- 140g red leicestercheese, grated
- pack 8 flour tortillas
Nutrition: per serving
- kcal671
- fat17g
- saturates8g
- carbs90g
- sugars4g
- fibre10g
- protein29g
- salt1.9g
Method
step 1
Drain the beans, reserving 2 tbsp of the can water. Tip into a bowl with the reserved water, chipotle sauce, coriander and half the cheese. Mash everything well with a fork or potato masher.
step 2
Lay out 4 tortillas, then spread each with ¼ of the cheesy beans. Top with the remaining cheese, then top with another tortilla and use your hands to press them together.
step 3
Heat a griddle on a medium-high heat. Microwave each quesadilla for 45 secs to start the cheese melting, then griddle for 1-2 mins on each side, until the quesadillas are golden and charred. Repeat with the rest, keeping warm in a low oven. Cut them into wedges to serve.
