2 x 400g cans Mexe beans, drained
225g sachet mild, fire roasted tomatoes cooking sauce
2 cups grated cheddar cheese
2 green spring onions, finely chopped
½ cup finely fresh chopped coriander
8 x 20cm round flour tortillas
1/2 iceberg lettuce, shredded
6 roma tomatoes, cut into wedges
Sour cream and lime wedges, to serve
Place beans, sauce, cheese, onions and coriander in a large bowl. Mix well.
Place tortillas on a clean chopping board. Spoon ½ cup of the bean mixture onto one half of each tortilla. Fold over the other side to enclose filling.
Heat an oiled, large, barbecue flat plate over medium heat. Add quesadillas in two batches. Cook, pressing down gently with a spatula, for about 3 minutes on each side, or until golden brown. Remove.
Meanwhile, toss lettuce with tomatoes in a bowl.
Cut quesadillas in half. Serve with salad, sour cream and lime wedges.
TIP! Assembled quesadillas can be made up to fours ahead. Keep refrigerated. We used Old El Paso’s Chili Con Carne Fire Roasted Tomatoes Cooking Sauce, available in the Mexican section of major supermarkets. Replace with salsa.