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Melty Cheesy Black Bean, Red Pepper & Roast Chicken Quesadillas with Avocado Cream

Name: Melty Cheesy Black Bean, Red Pepper & Roast Chicken Quesadillas with Avocado Cream
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 10-12 Mini tortillas; 1 Red pepper; 1 Red onion; 3 tbsp Tomato puree; 1 tsp Smoked paprika; 400 g Black beans; 1 tbsp Balsamic glaze; 1 tbsp Honey; 240 g Shredded cooked chicken; 1 handful Fresh coriander; Mozzarella; Cheddar; 1 Avocado; 1 Lime; 2 Spring onions; 1 handful Coriander; 6 Pickled jalapeno slices; Brine; 3 tbsp Natural/greek yoghurt; Salt; Pepper; Olive oil; Sour cream; Fresh coriander

These are so easy and are something the whole family will love. They’re hot, cheesy and delicious. Even if you’ve never made quesadillas before or this isn’t the sort of thing you normally make on a weeknight, I promise you will be adding these to the weekly rotation.

Cook

30m

Melty Cheesy Black Bean, Red Pepper & Roast Chicken Quesadillas with Avocado Cream

These are so easy and are something the whole family will love. They’re hot, cheesy and delicious. Even if you’ve never made quesadillas before or this isn’t the sort of thing you normally make on a weeknight, I promise you will be adding these to the weekly rotation.

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

In a large pan over medium-high heat, add a drizzle of olive oil and 1 chopped red onion. Fry for a few minutes and follow with 1 chopped red pepper. Season well with salt, and fry for 5-7 minutes until softening.