RECIPES Bean & Cheese Quesadillas
Bean & Cheese Quesadillas
Crispy quesadillas filled with Lioncroft Red Kidney Beans and melted cheese. Quick, satisfying and delicious.
Ingredients
- 1 can (400g) Lioncroft Red Kidney Beans, drained and mashed
- 4 large tortillas
- 1½ cups shredded cheese (cheddar or mixed)
- 1 small onion, finely chopped
- 1 tsp Lioncroft Ground Cumin
- ½ tsp chilli powder
- Salt to taste
- Lioncroft Sunflower Oil for cooking
- Sour cream and salsa for serving
| 1. Mix mashed beans with onion, cumin, chilli powder and salt. |
| 2. Spread bean mixture on half of each tortilla. |
| 3. Sprinkle cheese generously over the beans. |
| 4. Fold tortillas in half. |
| 5. Heat a griddle with a little oil and cook quesadillas until golden and cheese melts, about 3 minutes per side. |
| 6. Cut into wedges. |
🍽️ Serving Suggestion
Serve hot with sour cream, salsa and guacamole.
⏰ Cooking Time
15 minutes
🍽 No of Servings
4 people
