Food

Food & Lifestyle| Spicy Bean & Sweetcorn Quesadillas

1 can of beans, rinsed & drained

50g sweetcorn (if you eat meat you could add some chicken or half a zucchini)

1/2 teaspoons olive oil

2 teaspoons of cumin

2 tortillas I prefer wholemeal but I couldn’t find any

Your favorite strong cheese for me thats McClellan Seriously Strong Cheddar I can’t specify an amount I use 50g,

 but that’s because I’m lactose intolerant and I don’t like too much cheese when I make it for the boys I use 100g.

50g of Cheese
Layer one cheese layer with the bean mix ontop and another cheese layer
Pat down with your spatula
Flip over
                                                                                       This is how the chef at work cuts them
Et Voila enjoy
Photos by me
Heat the olive oil in a pan/wok my pan is too small to fit everything in so I used a wok & saute together  black beans, sweetcorn &anp; 
cumin on medium-high heat for 6 minutes, stir frequently.

Put grated cheese on one half of your tortilla then add some the bean and sweetcorn mixture on top of the cheese, them add more 
cheese on top. fold the tortilla and carefuly place into the pan. Use a spatula to push the edges down so the mixture doesn’t fall out when you 

flip the tortilla over, as the cheese melts on one side flip the tortilla over to the other side. then when both sides have melted use the spatula
 to lift out the quesadilla, cut into 3/4 triangles and voila.
Serve piping hot, with sour cream/ guacamole/ salsa and a cheeky Desparados.

This recipe is soo Easy Peasy Lemon Squeezy  and you’ll be eating in less than 15 minutes!

And I spent a while working this nutrient content, this is what I look at 
when I’m buying or making food. (The percentages are aaccording to what my trainer recommends for me).
Calories – 299
Carbs – 32g
Protein – 13g
Fat- 14g Saturated Fat – 7g
Iron – 22%
Vitamin A – 2%
Vitamin C – 1%
Sodium 635mg
& Cholesterol – 0

If you make your own variations let me know,
bye for now lovelies.

NRC♥

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