Cheesy Bean Quesadillas By Chef Ali Honour
These crispy, cheesy quesadillas are packed with protein-rich beans and melty cheese—perfect for little hands and big appetites! 🧀 🌮 (Kid-Approved!)
Ingredients:
- 1 can (400g) kidney beans or black beans, drained and rinsed
- 50g grated cheddar cheese (or a mix of mozzarella & cheddar)
- 4 small whole wheat tortillas
- ½ tsp mild paprika
- 1 small clove garlic finely chopped
- 2 tbsp Greek yogurt
- 1 tbsp tomato puree
- 1 tsp olive oil or butter (for cooking)
Method:
In a pan fry your garlic and paprika for a min. If using veggie here the time to add and fry for a min or 2. Then add tom puree and beans and mash with back of spatula (leave some chunks for texture). Take of heat.
Mix in yoghurt.
Spread the bean mixture onto one half of each tortilla.
Sprinkle cheese on top, then fold the tortilla in half to make a half-moon shape.
Heat a little oil or butter in a pan over medium heat. Cook each quesadilla for 2-3 minutes per side until golden and crispy.
Let cool slightly, then cut into triangles. Serve with extra yogurt or mild salsa for dipping!
Bonus: Add sweetcorn, finely chopped peppers, or grated carrot for extra nutrition! I always do.
Would love to hear how this goes down with the kids! 😃 🌮
