Isle of Wight tomato & bean quesadillas

Prep and cook time Serves Ingredients

4

Method

25 MINS 4 250g Isle of Wight tomatoes 4 2 tbsp olive oil 4 1 red onion, nely chopped 4 3 garlic cloves, crushed 4 1 tsp sweet smoked paprika 4 1 tsp ground cumin 4 1 tsp chilli akes 4 2 tins beans (we used black beans and cannellini beans, drained and rinsed)

4 Salt and freshly ground black pepper

4 4 large wraps 4 120g Cheddar cheese

1

Chop the tomatoes into small pieces. If you’re using cherry tomatoes, quarter them.

2

Heat the olive oil in a frying pan and cook the onions until they’re soft but not coloured, about 5 minutes.

3

Add the garlic and cook for another minute. Add the spices and cook for another couple of minutes before adding the tomatoes. Cook for about 5 minutes until they’ve begun to soften. Now add the beans to the pan, crushing them slightly with the back of your spoon or a potato masher. Turn o the heat and set the bean and tomato mixture to one side.

5

Now place the rst wrap in a large, dry frying pan over a medium heat for a minute or so until it’s just started to colour. Turn it over and put a generous couple of spoonfuls of the bean and tomato mixture on one half of the wrap and top it with cheese. Fold the wrap over to make a half moon. Press it down with a spatula and allow it to cook for a couple of minutes before carefully ipping it over to cook the other side. Repeat with the remaining wraps.

6

Cut each wrap in half to make triangles and serve them with guacamole, sriracha and/or yoghurt.