Black bean & pepper quesadillas
Crisp tortillas, smoky black beans and melty cheese. A colourful pepper makes this easy dinner feel a little brighter.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Dice the pepper. Warm half the oil in a skillet over medium heat and cook the pepper for 5–6 minutes until softened.
- 02
Add the drained beans, cumin, paprika, salt and 2 tbsp water. Cook for 3 minutes, then roughly mash half the beans. Move the filling to a bowl.
- 03
Divide the filling and grated cheese over one half of each tortilla. Fold closed. Wipe the skillet, brush with the remaining oil and cook the tortillas in batches for 2–3 minutes per side until golden and hot through.
- 04
Cut into wedges. Serve two tortillas per person with yogurt and lime.
A note from the kitchen
Keep the heat moderate so the cheese melts before the tortillas brown too deeply.