Working from home definitely improves the lunch offerings. These quesadillas will fill you up and they’re super tasty too. Make up the filling in advance and it won’t take long to put them together on your lunch break.
Quesadillas, with beans, chipotle, cheese & coriander – serves 4
- 2 x 400g tins mixed beans
- 3 tbsp chipotle sauce
- a small pack of coriander, chopped
- 140g cheddar cheese
- 4 large tortillas
Drain the beans but reserve 2 tbsp of the liquid from the tins.
Put the beans into a bowl with the reserved liquid, the chipotle sauce, coriander and half the cheese. Mash well with a fork or potato masher.
Lay out the tortillas and cover half with the bean mixture. Top with the remaining cheese, then fold the tortilla over to make a semicircle.
Heat a griddle pan or heavy frying pan, then cook the tortillas for a couple of minutes on each side, or until golden and starting to char. Cut into wedges to serve.
(Original recipe by Sarah Buenfeld in BBC Good Food Magazine, October 2013.)
Jono & Jules do food & wine 
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