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Courgette, refried bean and goats’ cheese quesadillas with pico de gallo
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Pico de gallo is a zingy Mexican salsa. If you’re short on time, use a can of refried beans rather than making your own.
2 essential Waitrose courgettes, thinly sliced diagonally
11⁄2 tbsp essential Waitrose vegetable oil
2 essential Waitrose onions, finely chopped
400g can black beans, drained and rinsed
3 essential Waitrose tomatoes, finely chopped
1 essential Waitrose lime, juice
handful coriander leaves, finely chopped
4 essential Waitrose tortillas
1 red chilli, finely sliced (deseeded, if liked)
150g soft goats’ cheese (such as chèvre blanc), crumbled
1 Preheat the oven to 220 ̊C, gas mark 8. On a baking tray, toss the courgette with 1 tbsp oil; season and roast for 20 minutes. Meanwhile, heat the remaining 1⁄2 tbsp oil in a saucepan and cook 1⁄2 the onion for about 5 minutes, until just turning golden. Tip in the beans and cook for 3-4 minutes more.
2 Whizz the cooked beans and onion in a food processor with 2 tbsp water until smooth; season and set aside. For the pico de gallo, mix the remaining onion with the tomatoes, lime juice and coriander, season with salt and set aside.
3 Spread the bean mix over 2 tortillas, scatter with the courgette, chilli and goats’ cheese, then top each with another tortilla. Heat a frying pan over a high heat and cook the quesadillas for 1-2 minutes on each side, until golden. Slice and serve with the pico de gallo.
Typical values per serving: