Bean and cheese quesadilla

Ingredients (serves 3)

• Wheat tortilla (3 pcs)180 g
• Red kidney beans, cooked / tinned240 g
• Hard cheese60 g
• Bell pepper150 g
• Sweetcorn (tinned, drained)100 g
• Rapeseed / sunflower oil5 g
• Lettuce leaves60 g

Also: Cumin, smoked paprika, garlic, coriander, salt

Method

1. Get ready: drain the beans (240 g) and sweetcorn, cut the pepper (150 g) into small cubes, grate the cheese (60 g) and wash the lettuce leaves.
2. Heat 5 g oil (1 tsp) in a frying pan over medium heat and fry the pepper for 3 min, until slightly soft. Set aside on a plate.
3. Mash the beans with a fork with the cumin, smoked paprika, chopped garlic and a little salt.
4. Spread the beans over half of each tortilla, add the pepper, sweetcorn and cheese and sprinkle with coriander. Fold in half.
5. In the same pan, without oil, cook the quesadillas over medium heat for 2–3 min on each side, until the cheese melts.
6. Cut into triangles and serve with the lettuce leaves.