Marmite and bean quesadillas

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Serves 4-6
Prep 10 mins
Cook 5 mins
Try these Quesadillas — made better with Marmite! They're a good source of protein and fibre, and a really easy way to let legumes in your lunch!

Description

Try these Quesadillas — made better with Marmite! They're a good source of protein and fibre, and a really easy way to let legumes in your lunch!
  • 1 tbs vegetable oil
  • 1 onion, peeled, finely diced
  • 1 red capsicum, finely diced
  • 1 can (425g) red kidney beans, drained
  • 1 can (400g) cannellini beans, drained
  • 1 tbs tomato paste
  • 2 tbs finely chopped parsley
  • 4 tsp Marmite™
  • 6-8 wholemeal/wholegrain tortillas
  • 1/2 to 3/4 cup edam cheese, grated
  • salt and pepper to taste
  • To serve: avocado slices, yoghurt and salad



     

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  1. Heat oil in a non-stick frypan and cook onion and capsicum until tender, about 5 minutes.
  2. Stir in red kidney beans and cannellini beans.
  3. Add tomato paste, reduce heat and simmer for a further 15-20 minutes until completely cooked and sauce has thickened. Once tender, mash the beans with a fork or potato masher. Stir in chopped parsley and season to taste.
  4. Heat a sandwich press or frying pan. Spread Marmite™ onto two tortillas as desired. Spoon 1/4 of the mix and 1/4 of the cheese on each of the tortillas and then top with another tortilla. Cook for 1-2 minutes until browned and cheese has melted, turning the tortilla and cook for another minute if using a frypan.
  5. Cut into wedges and serve with avocado slices, yoghurt and salad.

Tips

  • If the sandwich press has a smaller grill plate, then fold each sandwiched tortilla over in half, or even in quarters, and grill.
  • Baked beans can be substituted for red kidney beans.
  • Add avocado for extra flavour.

Tips

  • If the sandwich press has a smaller grill plate, then fold each sandwiched tortilla over in half, or even in quarters, and grill.
  • Baked beans can be substituted for red kidney beans.
  • Add avocado for extra flavour.

Nutrition Information