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Wholemeal tortillas filled with smoky spiced chicken, black beans, tomatoes, spinach, spring onions and melted Cheddar, then toasted until golden and crisp. They’re a quick, fun dinner ready in 20 minutes. Chicken and black beans make them high in protein, and the wholemeal wraps, beans and vegetables add plenty of fibre.
1.
Heat the oil in the frying pan over a medium-high heat.
2.
Add the chicken, spices and pepper, and cook until the chicken is golden and cooked through with no pink meat (6–7 minutes).
3.
Add the tomatoes and black beans and cook for 2 minutes. Stir in the spinach until wilted, then tip the filling into a bowl. Wipe out the pan.
4.
Spread half the filling over one half of each wrap, then sprinkle with the Cheddar and spring onions. Fold the wraps over to cover the filling.
5.
Heat the pan over a medium heat. Toast the quesadillas one at a time, pressing down gently, until golden and the cheese has melted (2–3 minutes each side).
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Storage information
Best eaten fresh. Store the cooked filling in the fridge for up to 2 days and assemble the quesadillas just before toasting. Freeze the filling for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Serve with: Salsa, a spoonful of 0% fat Greek yoghurt, or Mexican rice.
Cost-saving tips
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