BEAN & CORIANDER QUESADILLAS

PREP + COOK TIME 20 MINUTES SERVES 4

2 x 425g cans mexe beans

(see tips on page 133)

2 large tomatoes (440g)

16 x 15cm mini flour tortillas (400g) ½ cup roughly chopped fresh

coriander

1½ cups (180g) coarsely grated

cheddar cheese 1 Preheat sandwich press (see tips on page 133).

2 Drain and rinse beans. Mash beans with the back of a fork until smooth.

3 Cut tomatoes in half and scoop out seeds using a teaspoon (discard seeds); finely chop tomatoes.

4 Spread the mashed beans over 8 tortillas; top with chopped tomato, coriander and cheese. Place the remaining 8 tortillas on top.

5 Cook quesadillas, in batches, in sandwich press for 3 minutes or until browned on both sides and cheese is melted.

6 Cut quesadillas into wedges to serve.

SERVING SUGGESTION