Lunche for 2

Spicy Black Bean Quesadillas

Name: Spicy Black Bean Quesadillas
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 small red onion halved and thinly sliced; 1 lime 1/2 juiced; 1/2 tbsp rapeseed oil plus a drop; 1 large garlic clove finely grated; 2 tsp smoked paprika; 1 tsp ground cumin; 400 g can black beans; 1 tomato chopped; 1 tbsp tomato purée; 1 tsp vegetable bouillon powder; 2 large wholemeal tortillas; 1 avocado peeled; 2 tbsp chopped coriander plus a few sprigs to serve

Black beans, tomato, onion, and avocado fill smoky wholemeal tortillas, which are folded and pan-cooked until warm and lightly crisp.

$2.92per serving $$

20 minstart to table

2servings

Mexican Vegetarian Vegan Dairy-free Lunches Back to school

Ingredients

1 small red onion halved and thinly sliced
1 lime 1/2 juiced
1/2 tbsp rapeseed oil plus a drop
1 large garlic clove finely grated
2 tsp smoked paprika
1 tsp ground cumin
400 g can black beans
1 tomato chopped
1 tbsp tomato purée
1 tsp vegetable bouillon powder
2 large wholemeal tortillas
1 avocado peeled
2 tbsp chopped coriander plus a few sprigs to serve

Steps

Toss the sliced onion with lime juice and let it stand for 10 minutes.
Heat oil in a large skillet over medium heat, then cook the garlic, smoked paprika, and cumin for 30 seconds.
Add the beans, tomato, tomato purée, and bouillon, then cook and mash for 4 minutes.
Spread the bean mixture over the tortillas and add avocado, coriander, and pickled onion.
Cook the folded quesadillas in a lightly oiled skillet over medium heat for 2 minutes per side.

Main ingredient on sale this week? See what to make with canned beans on sale.