Wrap recipe for 4 people, takes only 20 mins; recipe has onion, olive oil, garlic clove, ground cumin, tomato puree, pinto bean, courgette, cheddar, green chilli, coriander and tortilla.
Grilled courgette, bean & cheese quesadilla
Course: Wrap
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: large handful coriander, roughly chopped
- Garlic Clove: 4 garlic cloves, finely chopped
- Olive Oil: 4 tsp olive oil
- Onion: 1 onion, finely chopped
- Cheddar: 175g cheddar, grated
- Tortilla: 8 flour tortillas
- Courgette: 3 courgettes, sliced on the diagonal
- Ground Cumin: 2 tsp ground cumin
- Tomato Puree: 1 tbsp tomato puree
- Pinto Bean: 400g can pinto bean, drained and rinsed
- Green Chilli: 1 green chilli, finely chopped
Directions
- Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato puree, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.
- Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.
- Mix the cheese, chilli and coriander in a bowl. Spread the bean puree over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.
