Mixed Bean Quesadillas with Tomato Salsa

Ingredients

• 1 x 420g tin Batchelors mixed beans, drained and rinsed
• 1 small tin of sweetcorn, drained & rinsed
• 125g grated cheddar cheese
• 6 scallions, sliced
• 1-2 red chilies, deseeded & finely chopped
• Handful coriander leaves, chopped
• Salt & freshly ground black pepper
• 8 flour tortillas
• 2 tablespoons olive oil

For the tomato salsa:

• 500g tomatoes, finely diced
• 1 small red onion, diced
• Handful coriander leaves
• 1 green chili, finely chopped
• Juice of 1 lime
• 1 teaspoon caster sugar
• Sea salt & freshly ground black pepper

Method

1. For the Quesadillas put the beans, sweetcorn, cheese, scallions, red chili and coriander leaves into a bowl and stir gently to combine. Season with salt and pepper.
2. To make the salsa put all the ingredients into a bowl and mix well. Season to taste.
3. Divide the Quesadilla mixture between 8 tortillas, spooning it onto one side, then fold each tortilla in half.
4. Heat the oil in a large frying pan over a medium heat. Add two folded quesadillas at a time and cook for two to three minutes on each side until browned.
5. Serve with the salsa on top.

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