Quesadillas date back to colonial Mexico, where tortillas were already a staple and cooks began folding them around cheese and heating them on a flat griddle. The name comes from queso, the Spanish word for cheese, which gives you a clue about the original filling. The beauty of this quesadilla recipe is how forgiving it is. You mash, spread, toast and slice. That is it. The black beans add plant protein and fibre, the spinach and carrots add vitamin C, and the melted mozzarella pulls everything together into golden, stretchy layers. Recipe compliments of B-Well.

Prep: 15 minutes | Cook: 15 minutes | Serves: 4

Ingredients

• 8 whole wheat tortillas
• 1 cup mozzarella, grated
• 1 tin black beans, drained and rinsed
• 2 carrots, peeled and grated
• 300 g baby spinach, chopped
• 1 red pepper, finely diced
• 4 tablespoons thick and creamy mayonnaise
• Salt and ground black pepper, to taste
• 1 teaspoon canola oil

Method

1. In a large bowl, add the black beans, grated carrots, chopped spinach and diced red pepper. Add the mayonnaise and mash everything together until well combined. Season with salt and pepper.
2. Lay out 4 tortillas. Divide the grated mozzarella evenly between them, leaving a small border around the edges. Spoon the bean mixture over the cheese and spread evenly.
3. Top each with a second tortilla and press down gently to seal.
4. Heat the oil in a large frying pan over medium heat. Carefully place one assembled quesadilla into the pan and press down lightly.
5. Cook until golden and crisp underneath, then flip and cook the other side until the cheese has melted and the tortilla is browned.
6. Repeat with the remaining quesadillas.
7. Allow to cool slightly, then slice into wedges and serve.

Tip: Swap black beans for kidney beans or butter beans for a different texture.