Black Bean & Pepper Quesadillas

Ingredients

• 1 tbsp rapeseed or olive oil
• 1 onion, finely diced
• 1 pepper, finely diced
• 1 courgette, grated or finely diced
• 1 carrot, grated
• ¾ x 160g tins black beans or kidney beans, ideally no-added-salt, drained and rinsed
• 1 tbsp tomato purée
• ½ tsp ground cumin
• ½ tsp mild paprika
• 75–100ml water
• 2.5 medium flour tortillas or wraps
• 25g grated cheddar, optional, for adults and toddler only

Method

1. Heat the oil in a frying pan. Add onion, pepper, courgette and carrot. Cook for 6–8 minutes until soft.
2. Add tomato purée, cumin and paprika. Stir for 30 seconds.
3. Add drained beans and water. Cook for 5–6 minutes, mashing about half the beans so the filling holds together.
4. Remove babies portion before adding cheese, salt, salsa or chilli. Mash babies portion well.
5. Spread filling over half of each tortilla. Add a small sprinkle of cheese for adults and the child aged 2–4 years if using. Fold over.
6. Cook each folded tortilla in a dry pan for 2–3 minutes per side until lightly golden.
7. Cool slightly before cutting; the filling can be very hot.