Mini Bean Quesadillas

Recipes Mini Bean Quesadillas

Great for lunchboxes or a quick mid-week meal. A good source of protein and excellent source of fibre, to keep you feeling fuller for longer.

30 min prep

60 min cook

6 serves

2 serves of veg

1.4 serves of fruit

Pre-heat over to 200°C (180°C fan-forced) and line 2 large baking trays with paper.
Heat the olive oil in a large frypan over medium heat. Add onion, garlic, paprika and cumin and cook for 2-3 minutes, or until softened.
Add the capsicum to the pan and cook for a further 2 minutes.
Add the black beans, tomato paste and 1/4 cup water and stir. Reduce heat to low and cook for 5 minutes to thicken.
Add the spinach leaves to the pan and stir until wilted. Remove from heat.
Working one at a time, place 1 wrap on a chopping board. Add a sixth of the bean mixture to half of the wrap, top with grated cheese and fold the wrap over. Cut the wrap into thirds and then place on the prepared baking trays. Repeat the process for the remaining 5 wraps.
Working one at a time, place 1 wrap on a chopping board. Add a sixth of the bean mixture to half of the wrap, top with grated cheese and fold the wrap over. Cut the wrap into thirds and then place on the prepared baking trays. Repeat the process for the remaining 5 wraps.

Leftover baked quesadillas can be stored in an airtight container in the fridge for up to 3 days
Instead of cooking the quesadillas in the oven, you can cook them in batches on a sandwich press, or cook them in a fry pan with some spray oil
If you don’t have black beans, red kidney beans, four bean mix or cannellini beans will all work well as a substitute
Feel free to top with some mashed avocado just before serving

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Health and Wellbeing Queensland

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