Grilled courgette, bean & cheese quesadilla

A sandwich and fries on a plate Speedy Suppers Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:20 mins
  • Easy
  • Serves 4

For a tasty Mexican-style supper, fold up some tortilla pockets and cram with veggies, pinto beans and oozing melted cheddar

Nutrient Unit
kcal 509
fat 20g
saturates 10g
carbs 56g
sugars 5g
fibre 8g
protein 23g
salt 1.9g


  • 1 onion , finely chopped
  • 4 tsp olive oil
  • 4 garlic cloves , finely chopped
  • 2 tsp ground cumin
  • 1 tbsp tomato purée
  • 400g can pinto bean , drained and rinsed
  • 3 courgettes , sliced on the diagonal
  • 175g cheddar , grated
  • 1 green chilli , finely chopped
  • large handful coriander , roughly chopped
  • 8 flour tortillas
Jerk pork & pineapple skewers with black beans & rice


  • STEP 1

Fry the onion in half the olive oil for about 5 mins or until soft. Stir through the garlic and cumin. Cook over a low heat for 1 min more. Add the tomato purée, pinto beans and a few tbsp of water. Heat through, then mash up with the back of a fork and season.

  • STEP 2
Real tomato soup

Meanwhile, toss the courgette slices in the remaining oil with some seasoning. Place on a hot griddle pan and cook for a couple of mins each side until tender and grill marked. Place to one side.

  • STEP 3

Mix the cheese, chilli and coriander in a bowl. Spread the bean purée over half of the tortillas. Lay over courgette slices and scatter with cheese mixture. Top with the remaining tortillas, pressing the two together. Cook in batches in the hot griddle pan, carefully turning, for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Serve in wedges.

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