Rosemary & Black Pepper Bean Quesadillas

Bean Quesadillas with rosemary and black pepper. Includes measured ingredients and a step-by-step method.

Ingredients

• 4 large flour tortillas
• 1 × 400 g can black beans, drained and rinsed
• 150 g grated cheddar
• 1 red pepper, finely diced
• 2 tsp olive oil
• ½ tsp finely chopped rosemary
• ¼ tsp ground black pepper

Method

1. Heat 1 teaspoon oil in a skillet. Cook diced pepper over medium heat for 5 minutes until softened.
2. Mash the beans lightly, then mix with cooked pepper and the rosemary and black pepper ingredients.
3. Spread bean mixture and cheese over half of each tortilla, then fold the other half over the filling.
4. Wipe the skillet. Brush with remaining oil and cook tortillas in batches over medium-low heat for 2–3 minutes per side until crisp, the cheese has melted and the filling is hot. Cut into wedges.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.