2 red capsicums, chopped into small pieces
140 g red Leicester, grated
3 tbsp chopped fresh coriander
8 shop-bought pancakes
1 tbsp butter
1 garlic clove, crushed
½ tsp ground cumin
400 g can kidney beans, drained
juice 1 lemon
1 red chilli, deseeded if you don't like it too hot, sliced (optional)
2 avocados, sliced
2 baby cos lettuces, sliced
- Heat oven to 180C/160C fan. Scatter the capsicums, cheese and coriander over 4 pancakes. Season well and cover each one with another pancake to make a sandwich. Place the quesadilla pancakes on baking sheets and cook for 5 mins in the oven until the cheese starts melting (you may need to do this in batches). Repeat with the other 3 and pile on a baking tray in a low oven to keep warm.
- Warm the butter in a saucepan, add the garlic and cook for 1 min until fragrant, then add the cumin and beans. Stir for 2 mins, then roughly mash. Season, stir through half the lemon juice, spoon into a serving dish and top with the chilli, if using. Toss the avocado in the rest of the lemon juice, then serve the quesadillas with the beans, lettuce and avocado.