Lockdown lunches vol.4 coming atcha:
YAY for another few days of summer, and in time to spice up your last bit of sun are my super simple refried bean quesadillas with a delicious tomato pico de gallo salsa and smooth buttery avo. Swipe for full recipe ➡️

These are the best way to use up that tin of beans at the back of your cupboard you never worked out what to do with. If you’re not a fan of beans, you could equally make a mean breakfast quesadilla instead filled with fluffy scrambled eggs and cheese (works just as well with the avo and pico).

Hope everyone is enjoying the sunshine today 🌞

Recipe:

Ingredients:

For the refried beans:

– 400g can black or kidney beans

– 2 cloves garlic

– 1 small white onion finely chopped

– 1 tsp ground cumin

– 1 tsp chilli powder

– corn or wheat wraps

– grated cheddar cheese

– 1 avocado

For the pico de gallo tomato salsa:

– 200g cherry tomatoes (on the vine)

– handful fresh coriander

– half small red onion

– small chilli

– 1 lime

– salt & pepper

Method:

1. First make refried beans by cooking the chopped onion and minced garlic in olive oil until soft, then add the beans, cumin and chilli powder, cook through until mushy then mash with a potato masher

2. Then make the pico de gallo by very finely chopping the tomatoes, red onion, fresh chilli and coriander, season generously with salt and squeeze the lime juice over

3. Slice up the avocado, season and squeeze over remaining lime juice

4. In a dry frying pan on medium heat, place a wrap and spoon some bean mix onto one half, scatter the cheese on top, fold the wrap in half and fry until cheese is oozing

5. Serve with pico and avo slices preferably in sunshine 😊