Cheesy Black Bean Quesadillas
Serves 2-4
Ingredients:
1 12-oz can black beans, drained
¼ cup cheddar cheese, grated
2 spring onions
small handful of fresh cilantro
¼ tsp ground cumin
½ tsp smoked paprika
2 large tortilla wrap
Directions:
Mash the beans with a fork. It will still be lumpy.
Grate the cheese over the beans or add in.
Use scissors to cut the scallions into bits over the beans and cheese.
Use scissors to cut the cilantro into small pieces into the bowl.
Add the spices and then mix it all up.
Place a wrap on your board. Scoop half the bean mixture from the bowl onto one half of the wrap.
Spread it out in an even layer, making sure you only cover one side. Close the wrap like a book, to cover
the filling inside and make a semi-circle. Do the same with the other wrap and the rest of the filling.
Put a medium-sized frying pan on the burner. Lift one of the wraps into the pan, then turn the heat to
low-medium. After 2 mins, use a spatula to lift the wrap and check underneath. If it’s golden brown, it’s
time to turn it over, if not, keep cooking, checking every minute or so until it’s ready. Use the spatula to
carefully flip the wrap over, then cook for another 2-4 mins on the other side until toasty brown. Turn
off the heat and slide the quesadilla onto your chopping board. Use a pizza cutter or knife to cut it into
wedges, then enjoy!
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