Courgette quesadillas
Prep:
10 mins
Cook:
20 mins
For a Mexican supper, make this simple quesadilla with vegetables and cheese.
1 onion, finely chopped
4 tsp olive oil
4 garlic cloves, finely chopped
1 tbsp tomato purée
3 courgettes, sliced on the diagonal
175g cheddar, grated
Small handful coriander, roughly chopped
8 flour tortillas
Fry the onion in half the olive oil for about 5 minutes or until soft.
Stir through the garlic.
Cook over a low heat for 1 minute, stirring.
Add the tomato purée, pinto beans and a few tablespoons of water.
Heat through, then mash up with the back of a fork and season well with salt and pepper.
Meanwhile, toss the courgette slices in the remaining oil with some seasoning.
Place on a hot griddle pan and cook for a couple of minutes each side until tender. Tip into a bowl.
Mix the cheese and coriander in a bowl.
Spread the bean mixture over half of the tortillas.
Layer over the courgette slices and scatter with cheese mixture.
Top with the remaining tortillas, pressing the two together.
Cook in batches in the hot griddle pan, turning, for about 1-2 minutes on each side or until the cheese has begun to melt and the tortillas are crisp.
Serve in wedges.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Cheese, Vegetables, Oil, Wraps/Tortillas, Garlic, Herbs
Recipe Type
Family Dinners, Healthy, Quick Meals, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
