These cheesy beany quesadillas are very much a favourite in my household. They’re super quick and easy to put together and use up a lot of bits and pieces from the fridge. This recipe changes depending on what we have that needs to be eaten at any one time - see the optional suggestions for other ingredients you can include.

Enjoy!

INGREDIENTS

1 x small carrot

1/2 red onion

1 x small tin corn (125g)

1 x tin black beans

2 tbsp tomato paste

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1 1/2 cup grated cheddar cheese

Salt and pepper

8 x small tortillas or 6 x medium-large tortillas

Optional:

1/2 red capsicum

1 cup shredded cooked chicken

1 cup shredded spinach leaves

1/4 cup fresh coriander leaves

shallots

DIRECTIONS

1. Prepare your veggies: grate the carrot and finely dice the onion. Drain the tin of corn.

2. Drain the black beans and transfer them to a medium sized bowl. Using the back of a fork or potato masher, break the beans up slightly. Stir in the grated carrot, diced onion and corn.

3. Add the tomato paste, paprika and cumin to the mixture and stir to combine well. Season with a sprinkle of salt and pepper.

4. On a clean surface, lay out your tortillas. Spread the bean mixture over half of each tortilla. Sprinkle the top of the mixture with cheese.

5. Heat a large fry pan over a medium heat.

6. Fold the other half of the tortilla over the bean mixture and place on the hot fry pan. Use an egg flip to push down so that the tortilla sticks together. Cook for 3-4 minutes on the first side, before carefully flipping the quesadilla over to toast the other side (use the egg flip for this). Cook for a further 2-3 minutes until the tortilla is crispy and the cheese inside has melted. Repeat with the remaining quesadillas.

7. Remove the crispy quesadillas from the pan and slice in half forming triangles.

8. Enjoy however you like! I like mine with some guacamole and a drizzle of sweet chilli sauce!