2 red peppers, chopped into small pieces
140g/5oz red Leicester, grated
4 tbsp chopped fresh coriander
8 shop-bought pancakes
1 tbsp butter
1 garlic clove, crushed
1/2 tsp ground cumin
400g can kidney beans, drained
juice 1 lemon
1 red chill, deseeded if you don’t like it too hot, sliced (optional)
2 avocados, sliced
2 Little Gem lettuces, sliced
Heat oven to 180C/160C fan/gas 4. Scatter the peppers, 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.
energy 702 kcals • fat 45g • saturates 17g • carbs 46g • sugars 14g • fibre 12g • protein 23g • salt 2.0g