Black bean and cheese quesadillas

• Black beans (tin)2 tins
• Plain tortilla wraps8 wraps
• Mature Cheddar200 g
• Sweetcorn (tin)1 tin
• Peppers1 pepper
• Lettuce1 lettuce

Also uses from the cupboard: table salt, ground black pepper, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Drain the black beans and tip into a bowl. Roughly mash with a fork, mixing in a teaspoon of cumin and a pinch of salt. Leave some beans whole.2 tins black beans
2. Drain the sweetcorn, finely chop the pepper and grate the cheese. Spread the beans over half of the wraps, scatter with the sweetcorn, pepper and cheese, and press another wrap on top of each.8 wraps200 g mature cheddar1 tin sweetcorn1 pepper
3. Heat a dry frying pan over a medium heat. Cook one quesadilla at a time for 2 to 3 minutes a side, pressing down with a spatula, until golden and crisp and the cheese has melted. Flip carefully using a plate if it helps.
4. Cut each into wedges and serve with the lettuce, shredded, on the side.1 lettuce

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