After a far-reaching day on Facebook yesterday that stretched from poo jokes to fat kids, some of you may have concluded that my birthday is not my best day of the year. The day after however is like a renewal. I’ve accepted the new age and am ready to move forward.
With that in mind, let’s stick straight to food today. No pfaffing or spamming, just a delicious, healthy, snacky meal that will come in handy throughout December as life gets more and more frantic.
It’s a good one since you can make the filling ahead and leave it in the fridge for a few hours or a couple of days, then spread it over a tortilla, sprinkle some cheese then either cook in the pan, or just fold one tortilla in half and cook in your sandwich press. It smuggles a bunch of good stuff, is a hearty vegetarian option and has enough oozy cheese to charm even the toughest tiny food critic.
Bean & vegie quesadillas
1 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
1 large carrot, peeled, grated
½ capsicum, seeded, finely chopped (any colour)
2 tomatoes, chopped
400g can red kidney beans, rinsed, drained, roughly mashed
½ tsp sugar
½ tsp ground cumin
1 tbsp barbecue sauce
10 bought tortillas
Sliced avocado (optional)
Heat the oil in a large frying pan over medium–high heat. Add the onion and cook for a couple of minutes, stirring often. Pop in the garlic, carrot and capsicum and continue cooking for 2–3 minutes or until everything starts to soften.
Mix through the tomato, then add the beans, sugar, cumin and barbecue sauce. Cook for another couple of minutes. Season with salt and black pepper.
Warm the tortillas in the oven or microwave according to packet directions so that they separate easily. Spread some of the bean mix over one tortilla. Top with cheese and avocado. Place another tortilla on top and slide into a warm non-stick frying pan over medium heat. When toasted on the bottom, slide out onto a plate, place your hand on top and flip over. Return the tortilla to the pan until both sides are golden. Repeat with the remaining mixture and tortillas. To serve, cut into quarters.