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Serves 4-6
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, diced
- 5-6 large mushrooms (any variety or a mixture, diced)
- 1 tsp chipotle powder or paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp tomato purée
- 200g cooked rice (from a packet or cooked according to pack instructions)
- 400g beans, such as kidney or black beans, or a mixture, drained
- 200g sweetcorn, drained (or frozen)
- 300g grated cheese, such as Cheddar and mozzarella
- Sea salt and black pepper
- 8 small tortillas or wraps
Cooking instructions
- Heat the oil in a large frying pan over a medium heat, then add the onion and mushrooms and allow them to soften, stirring well for 4-5 minutes.
- Add the spices and tomato purée, stirring well to coat the veg.
- Add the rice, beans and sweetcorn and allow them to heat through before sprinkling over the cheese. Give it a really good mix to spread the cheese through evenly. The mixture should become quite sticky. Set aside.
- Place a clean frying pan on the heat instead (or tip out the rice mixture and use the same pan, wiping it clean first). Lay one tortilla in the pan.
- Spread a heaped spoonful of the filling mixture on top of the tortilla, covering the whole tortilla. Top with a second tortilla, pressing down gently to stick together with the filling.
- Cook for just 1-2 minutes or until the base tortilla is golden brown, then flip the quesadilla over and allow the other side to brown. The easiest way is to invert the pan over a large plate or board, then slide back into the pan the other way up.
- Repeat with the remaining tortillas and filling. Cut each quesadillas into wedges and serve – we love ours with a salsa or guacamole dip!
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