Wholemeal bean quesadillas

By: Dale Pinnock
From: The Medicinal Chef
Serves: 2
Photographer: Martin Poole

I just love bean quesadillas. They remind me of my first job in a health food shop in the late 1990s. This shop made the best bean quesadillas ever, and I’d treat myself to one at the end of every shift. Gooey, rich, filling: they are comforting in a million ways.

Ingredients

Quantity	Ingredient
	olive oil, for cooking and brushing
2	garlic cloves, finely chopped
1	small green chilli, deseeded and finely chopped
1/2 teaspoon	ground cumin
400g	canned mixed beans, drained
150g	fresh cherry tomatoes, coarsely chopped
2	large wholemeal tortillas
small bunch	fresh coriander, coarsely chopped
large handful	low-fat cheddar cheese, grated
	sea salt
	black pepper

Method

Heat a little olive oil in a pan, add the garlic, chilli and cumin and cook gently for 2 minutes.
Add the beans and the tomatoes, and continue to cook for about 10–15 minutes, or until the liquid from the tomatoes has virtually vanished, and you are left with a thick tomato-bean stew. Season it with salt and pepper. Preheat the oven to 180°C.
Lay the tortillas out flat, spoon some of the mixture on the side of each one, then pat it down gently. Sprinkle some coriander over the top of the beans, then half the grated Cheddar on top of that. Fold the tortilla in half to make a parcel.
Place the folded quesadillas on a baking tray, folded side down. Bake in the oven for about 10 minutes, or until golden. Alternatively, brush a ridged grill pan with a little olive oil and place over a medium-high heat. Griddle the quesadillas on both sides. Serve immediately.