Black bean & prawn quesadillas

Black bean & prawn quesadillas

Make something different for dinner with these black bean, prawn and mozzarella quesadillas. They're big on flavour and even deliver 3 of your 5-a-day.


Prep: 15 mins Cook: 20 mins

Serves 2

  • fat 18g
  • saturates 7g
  • carbs 36g
  • sugars 9g
  • fibre 11g
  • protein 30g
  • salt 1.4g


  • 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 1 onion, finely sliced Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 1 red pepper, thinly sliced
  • 150g raw king prawns Prawn praw-nThere are thousands of different species of prawn, but tiger, king and North Atlantic are the…
  • 1 large garlic clove, crushed
  • 2 tsp hot smoked paprika Paprika pa-preek-ahA spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
  • ½ small bunch coriander, roughly chopped
  • ½ x 400g can black beans, drained
  • 2 large flour tortillas Tortilla tor-tee-yaIn Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
  • 80g grated mozzarella
  • mixed salad and hot sauce, to serve (optional)


Heat the oil in a large frying pan over a medium heat, add the onion and pepper and fry for 10 mins or until the onions have softened and are beginning to turn golden brown. Tip in the prawns and cook for 3 mins, then add the garlic and paprika and fry for another min. Stir through the coriander and beans, then season.

Heat a large non-stick frying pan or griddle pan over a high heat. Put one of the tortillas in the pan, then pile on the black bean and prawn mixture followed by the cheese. Press the other tortilla firmly on top, then use something heavy like a saucepan to weigh everything down. Leave to cook for 1-2 mins. Carefully flip over, weigh down again and cook for another 1-2 mins. Cut into four and serve with hot sauce and salad, if you like.

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