Mexican-Inspired Mushroom, Borlotti Bean & Cheddar Quesadillas

Ingredients

• 5 mushrooms, finely chopped
• 100g borlotti beans, drained and rinsed
• 1 shallot or onion, finely diced
• ¼–½ garlic clove
• ½ red pepper, diced
• ¾ tomato, diced
• 25g cheddar, grated
• 1 medium tortilla wrap
• 40g plain yoghurt
• 3g chives, chopped
• 5ml oil
• ½ tsp mild paprika
• ¼ tsp ground cumin

Method

1. Heat oil in a frying pan. Add onion, mushrooms and pepper. Cook for 7–8 minutes, until soft and any mushroom liquid has mostly cooked off.
2. Add garlic, paprika and cumin. Cook for 30 seconds.
3. Add borlotti beans and tomato. Cook for 4–5 minutes until thick.
4. Remove baby and toddler portions before adding cheese or adult seasoning. Squash beans and chop mushrooms finely as needed.
5. Put a tortilla in a dry pan. Add mushroom-bean filling and cheddar to one half, then fold over.
6. Cook for 2–3 minutes per side, until golden and the cheese has melted.
7. Serve with yoghurt and chives. Adults can add chilli or hot sauce.