Crispy cheese-crusted quesadillas, fresh tomato salad, lime crema

$4.98/serving$5.18at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• turtle beans1 can (540 ml), drained
• flour tortilla6 ea
• cheddar cheese150 g
• bell pepper1 ea
• green onion2 stalks
• cumin1 tsp
• chili powder1 tsp
• roma tomato3 ea
• red onion¼
• lime1 ea
• sour cream⅓ cup
• cilantro (optional)a handful

Method

1Prep

• •Drain and rinse the black beans.
• •Mash the beans roughly with the cumin and chili powder, seasoning with salt.
• •Dice the pepper and slice the green onion, then fold them into the beans.
• •Grate the cheddar.

2Pico-style salad & crema

• •Dice the tomato and ¼ of the red onion and chop the cilantro if desired.
• •Toss them with the juice of half the lime and a pinch of salt.
• •Stir the juice of the other half into the sour cream.

3Griddle

• •Spread the bean mash over half of each tortilla.
• •Top with the cheddar and fold the tortillas over.
• •Brush a pan with oil and cook over medium 2 to 3 minutes per side, pressing with a spatula, until deep golden and molten inside.

4Plate

• •Let the quesadillas rest for 1 minute.
• •Cut into wedges and serve with the salad and lime crema.