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Chorizo and bean quesadilla

Chorizo and bean quesadilla

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: 1
Dietary: Egg-free Nut-free Pregnancy-friendly

A cheap and cheerful way to jazz up a wrap with cheese and chorizo, served with a tomato and cucumber salad.

From Ready Steady Cook

Ingredients

85g/3oz cheddar, grated
55g/2oz chorizo, chopped
85g/2oz mixed beans, mashed slighly with a fork
handful fresh coriander, chopped, plus extra to garnish
salt and freshly ground black pepper
2 Mexican tortilla wraps

for the salad

2 tbsp olive oil
½ garlic clove, peeled and chopped
2 tomatoes, chopped
6cm/3in piece of cucumber, chopped

Method

Mix the cheese, chorizo, beans, coriander and salt and freshly ground black pepper in a bowl.
Spread the mixture onto one of the tortillas and top with the other.
Heat a little oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side.
Meanwhile, for the salad, mix all the ingredients together in a bowl and season with salt and pepper. Garnish with more fresh coriander.
To serve, transfer the quesadilla to a plate and serve the salad alongside.