These quesadillas are packed full of flavour and goodness, but are quick and easy to make. Served with some guacamole and salsa or a salad with a lime dressing and you’ll be sure to impress your friends!
At the bottom of the recipe are a series of options and alternatives should you need them, including vegan, low FODMAP and hacks to make the recipe easier.
Ingredients
- Wraps
- 2 – 4 cloves of garlic
- 1.5 Tablespoon of cumin powder
- 1 Tablespoon of coriander powder
- 1 tablespoon of smoked paprika
- 1 teaspoon of cayenne pepper
- 1 tablespoon dried oregano
- 1.5 tablespoon tomato paste
- 1 yellow bell pepper finally cubed
- 8 chestnut or white field mushrooms (about 200g)
- 1 tin / carton of black beans or other beans of your choice
- Salt + Pepper
- 200 g strong cheddar (we love smoked)
- Splash of water
Makes 2 fat quesadillas or 3 slender ones.
Serves 2-3
No sponsorship was received for this recipe in any form.
Method
Click on any of the below for some ideas for changing this recipe to suit you.
For a vegan option, remove the cheese. The quesadilla won’t stick together as well but it’ll still taste lush! Do just check that the wraps you buy are vegan too.
Unfortunately with garlic, onion, beans, mushrooms, gluten in the wraps and lactose in the cheese this isn’t a very FODMAP friendly meal, sorry! But the spices are key to making this dish so you could use a selection of vegetables and gluten free wraps to make a super tasty wrap.
Chopping is already minimal, but onions are available pre-chopped in the fresh section of most supermarkets. Pre-chopped peppers are also often available in the frozen vegetable section in supermarkets. Coriander can be cut using scissors if using a knife is a problem. Pre-grated cheese is also available. If you struggle with tins, Sainsburys sell black beans in a tetra-pak container that can be cut open with a knife or scissors.
