Cajun Steak & Bean Quesadillas
SERVES 4 PREP 15 minutes
COOK 15 minutes COST $3.50 a serve
300g beef rump steak, trimmed 1 tablespoon Cajun seasoning Cooking oil spray
420g can corn kernels, drained 400g can butter beans, rinsed
1 red capsicum, finely chopped 1 onion, finely chopped
4 large flour tortillas
1 cup grated tasty cheese
¼ cup coriander leaves 2 tablespoons vegetable or olive oil Red cabbage salad (see tip), to serve ½ cup sour cream, to serve
Heat a char-grill pan over moderately high heat. Rub beef all over with Cajun seasoning. Spray with oil. Add to grill; cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice.
Meanwhile, combine corn, beans, capsicum and onion in a bowl.
Place tortillas on a clean work surface. Top with corn mixture, beef, cheese and coriander. Fold over ends, then roll up to enclose filling.
Heat half the oil in a large frying pan over moderate heat. Cook quesadillas, in batches, for 2 minutes each side or until golden brown and heated, adding remaining oil to pan when necessary. Cut into wedges. Serve with red cabbage salad (if using) and sour cream.