How to make easy kidney bean, tomato and pepper quesadillas in under 30 minutes

Mexican quesadillas are so easy to make and have plenty of flavour from coriander, lime and chilli

kidney bean, tomato & pepper quesadillas

Easy kidney bean, tomato & pepper quesadillas

Serves 4

Ready in 25 minutes

2 x 400g tinned kidney beans, drained and rinsed
15g fresh coriander, chopped, plus extra to serve
Zest and juice of 2 limes, plus wedges to serve
3 tbsp Branston Tomato & Red Pepper Relish
1 red onion, thinly sliced
1 red chilli, deseeded, sliced (optional)
8 mini tortilla wraps
​200g cheddar cheese, sliced
Ground black pepper

Preheat griddle or grill. Place the kidney beans in a large bowl and crush lightly with the back of a fork. Add the coriander, lime zest and juice, Branston Tomato & Red Pepper Relish, onion and chilli (if using), and thoroughly combine. Season with black pepper.

Grill 1 mini wrap on the griddle or in a frying pan, and then turn over after 1 minute. Set aside. Repeat with another wrap and then layer the wrap with a quarter of the cheese, then add around four dessertspoons of the mixture, spreading it nearly to the sides of the wrap. Top with the previously grilled wrap, then cook for 1-2 minutes until heated through and the cheese has melted.

Keep warm in a low oven, and then repeat with the remaining six wraps and ingredients. Serve with more coriander and lime wedges to squeeze.

For more recipes, visit bringouththebranston.co.uk