Mixed Bean Quesadillas with Tomato Salsa
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
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.
To make the salsa put all the ingredients into a bowl and mix well. Season to taste.
Divide the Quesadilla mixture between 8 tortillas, spooning it onto one side, then fold each tortilla in half.
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.
Serve with the salsa on top.
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