Isle of Wight tomato and bean quesadillas
Pronounced kei-suh-dee-uh, these Mexican favourites are heated tortillas filled with your favourite food combinations.
They make a welcome change from sandwiches and are filling to keep you going all day – this recipe with beans and Isle of Wight tomatoes is delicious and nutritious!
Preparation time: 5 minutes
Cooking time: 20 minutes
- 250g Isle of Wight tomatoes
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 2 tins beans, we used black beans and cannellini beans, drained and rinsed
- Salt & pepper
- Four large wraps
- 120g cheddar cheese
What to do:
Chop the tomatoes into small pieces, or quarter cherry tomatoes.
Heat the olive oil in a frying pan and cook the onions for about five minutes until soft but not coloured.
Add the garlic and cook for another minute. Add the spices and cook for another couple of minutes before adding the tomatoes, cook for about five minutes until they have begun to soften.
Then add the beans to the pan, crushing them slightly with the back of your spoon or a potato masher. Turn off the heat and set to one side.
Now place the first wrap in a large, dry frying pan over a medium heat for a minute or so until it has just started to colour. Turn it over and put a generous couple of spoonfuls of the bean mixture on one half of the wrap and top with cheese. Fold the wrap over to make a half moon. Press down with a spatula and allow to cook for a couple of minutes before carefully flipping over to cook the other side. Repeat with the remaining wraps.
Cut each wrap in half to make triangles and serve with guacamole, sriracha and/or yoghurt.
Recipe courtesy of The Tomato Stall
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