Smoked bean and mushroom quesadillas recipe
Quesadillas are the ultimate homemade fast food – they are wonderfully quick and easy to make using just a few ingredients. The basic idea behind the Mexican quesadilla is to put some filling between a couple of tortilla wraps and fry/toast both sides in a pan. Having some cheese inside helps them to stick together as it melts.
Tip: Chop and change the filling depending on what you have to hand. For example, stick to the main recipe and when you’re building the quesadillas, add some leftover roast chicken, pulled pork or shredded ham.
Ingredients
- 1 glug of olive oil
- 300 g mushrooms (any type you have are fine such as chestnut, portobello, button), chopped into small pieces
- 3 cloves garlic, peeled and crushed
- 2 x 400g/14 oz tins butter beans, drained
- 2 roasted red (bell) peppers, finely sliced or chopped
- 0.5 tsp smoked paprika
- 1 handful chopped parsley
- 8 flour tortillas
- 150 g grated cheddar and mozzarella, mixed
- 1 pinch each of flaked sea salt and freshly ground black pepper
- 1 glug of olive oil
- 10.6 oz mushrooms (any type you have are fine such as chestnut, portobello, button), chopped into small pieces
- 3 cloves garlic, peeled and crushed
- 2 x 400g/14 oz tins butter beans, drained
- 2 roasted red (bell) peppers, finely sliced or chopped
- 0.5 tsp smoked paprika
- 1 handful chopped parsley
- 8 flour tortillas
- 5.3 oz grated cheddar and mozzarella, mixed
- 1 pinch each of flaked sea salt and freshly ground black pepper
- 1 glug of olive oil
- 10.6 oz mushrooms (any type you have are fine such as chestnut, portobello, button), chopped into small pieces
- 3 cloves garlic, peeled and crushed
- 2 x 400g/14 oz tins butter beans, drained
- 2 roasted red (bell) peppers, finely sliced or chopped
- 0.5 tsp smoked paprika
- 1 handful chopped parsley
- 8 flour tortillas
- 5.3 oz grated cheddar and mozzarella, mixed
- 1 pinch each of flaked sea salt and freshly ground black pepper
Details
- Cuisine: Mexican
- Recipe Type: Quesadilla
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Heat a large frying pan over a medium–high heat and add a glug of olive oil.
- When the oil is hot, throw in the mushrooms and fry until they are golden and soft. Stir in the garlic and season with salt and pepper. Cook for a further minute or so, then remove from the heat.
- Roughly mash the butter beans with the red pepper, smoked paprika, parsley, a splash of oil and season with salt and pepper.
- Sit four tortillas flat on the surface and divide the beans between them. Spread out to the edges. Spoon over the mushrooms, then scatter the cheese on top. Top with the final four tortillas and flatten with the palm of your hand.
- Wipe the frying pan with kitchen paper and set over a low heat. Add a drizzle of oil and cook the quesadillas one at a time, for a couple of minutes on each side until golden, carefully turning over with a spatula. If you find it easier, flip it over on a plate before tipping back into the pan to cook the other side.
- Cut into wedges and serve hot.
This recipe is from The Flexible Vegetarian by Jo Pratt. Published by Frances Lincoln, £20.
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