Mexican · PANTRYHOP RECIPE
Black bean quesadillas
15 minutes · 2 servings · vegetarian
Ingredients
Check you have the quantities below.
- 2 large tortilla
- 1 can, drained black beans
- 60 g, grated cheese
- 1 medium tomato
Let’s make it
- Mash drained cooked beans and chop tomato.
- Spread beans, tomato and cheese over half of each tortilla; fold closed.
- Toast in a dry skillet over medium heat for 3–4 minutes per side until cheese melts. Cut into wedges.
Listed allergens: wheat, milk. Check every product label and substitute.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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