Griddled Courgette, Bean & Cheese Quesadillas - with smoked chilli mayo

Prep: 10 mins | Cook: 20 mins | Total: 30 mins Serves: 4 Difficulty: Easy

Ingredients

1 onion, finely chopped
4 tsp olive oil
4 garlic cloves, finely chopped
2 tsp ground cumin
1 tbsp tomato purée
1 × 400g tin pinto beans, drained and rinsed
3 courgettes, sliced diagonally
175g mature cheddar, grated
1 green chilli, finely chopped
1 large handful fresh coriander, roughly chopped
8 flour tortillas
Fenton Farm Smoked Chilli Mayo, for dipping
Sea salt and freshly cracked black pepper

Method

Prepare the bean filling

Heat half the olive oil in a frying pan over a medium-low heat.

Add the onion and cook for approximately 5 minutes, until softened.

Stir in the garlic and ground cumin, then cook for another minute.

Add the tomato purée, pinto beans and a few tablespoons of water.

Warm the mixture through, then roughly mash the beans with the back of a fork. Season with salt and black pepper.

Griddle the courgettes

Toss the sliced courgettes with the remaining olive oil and a little seasoning.

Heat a griddle pan until hot. Cook the courgette slices for approximately 2 minutes on each side, until tender and lightly charred.

Transfer them to a plate and set aside.

Prepare the cheese

Combine the grated cheddar, chopped green chilli and fresh coriander in a bowl.

Assemble the quesadillas

Spread the mashed bean mixture over four tortillas.

Arrange the griddled courgette slices on top, then scatter over the cheese mixture.

Cover each one with another tortilla and press down gently.

Cook the quesadillas

Cook the quesadillas in batches in the hot griddle pan for 1–2 minutes on each side.

Turn them carefully and continue cooking until the tortillas are crisp and the cheese has melted.

Serve

Transfer the quesadillas to a board and cut each one into wedges.

Spoon the Fenton Farm Smoked Chilli Mayo into a small serving bowl and serve alongside the hot quesadillas for dipping.