Butter Bean Quesadilla

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I make cheese and tomato quesadillas a lot but I’m trying to up my fibre intake and I thought beans were the way to go. I didn’t want to cook the beans twice over, so prepped a quick filling within minutes. This way the beans remain nutritious and I’ll have a happy healthy me!

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They were really yummy that I ended up eating more than I should have. I really have to start controlling my portion control!…Today we are having chilli and mushroom penne. I’m already thinking about our next meal! I am terribly addicted to food! Lol!

See you all soon with the pasta recipe, much love, D x

INGREDIENTS

1 tin butter beans, drained & rinsed
1 onion chopped crescent shaped
2 plum tomatoes sliced thinly
2-3 handfuls of grated cheddar cheese
1 tsp cumin & coriander powder
Sprinkling of chilli flakes and garlic powder
Salt to taste
Olive oil to pan fry

Ready made tortillas

METHOD

Take all the ingredients apart from the oil and mix well, until all is combined and nicely coated/seasoned

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Heat a non stick frying pan on a medium heat with a little olive oil. Place the tortilla in the pan, add a few tablespoons of the butter bean mix on one half and fold over

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Cook on both sides until the cheese has melted and the beans have warmed through

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Taco Beans

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Kidney beans are my most favourite beans in the whole world!  I really don’t know why but I’m extremely satisfied after eating them and they are my go to comfort food all year round. 

Usually I use a refried bean mix in my tacos but yesterday evening only kidney beans would do!  I only made a small batch and it was gone in minutes.  Note to myself…Make lots and lots next time round.

INGREDIENTS

1 tin kidney beans drained
1 clove garlic minced
1 tsp olive oil
Pinch of chilli flakes
Salt to taste
Tomato puree to taste
1 tsp ground cumin & coriander powder

METHOD

Heat the oil along with the chilli flakes and minced garlic on a low heat. To infuse the oil

Throw in the kidney beans with all the other ingredients. You may want to add a splash of water to help mix everything well

Keeping on a low heat, let the beans cook through. Gently smash the beans a little with your wooden mixing spoon to release more flavour

Combine with salad, tomato salsa, grated cheese in crispy tacos

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Source http://kidneystonespictures.com/large/30/Healthy-Kidneys-Pictures-2.jpg

A Mexican Vegetarian Lasagne

A bright, tasty Mexican fusion recipe..One that we adore..simple and quick. You most likely will have the ingredients sitting in your store cupboard..Give it a whirl! I hope you enjoy it…Have a peaceful day! Much love D x

Shivaay Delights

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I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!

Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!

Have a splendid weekend! Much love D x

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INGREDIENTS

For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps

For the Mexican tomato sauce
425g passata…

View original post 261 more words

Mexican Roasted Veg Pitta Pockets

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Yesterday I raided my fridge and cupboards and made a quick, easy and healthy supper.  I love roasting vegetables but it is only recently that I have been so very inspired by my dear friend Elaine over @ Foodbod to create dips and pastes, to accompany my our meals

Yesterday I had some lovely aubergines so I thought I would team it up with some tangy cherry tomatoes and a sweet red onion that caramelize whilst it was roasted.  I added a Mexican touch to the vegetable paste using lime, ground coriander & cumin powder.  Whilst most of the yummy flavours came from the amalgamation of the veg

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So here you have my Mexican Roasted Veg Pitta Pockets, healthy, good and fun!
Have a great day, much love D x

INGREDIENTS

2 medium aubergines chopped into chunks
8 cherry tomatoes
1 red onion chopped
1 tbsp sunflower oil
Salt to taste
1 tsp coriander & cumin powder
Fresh lime to taste

Mexican rice
Wholegrain pitta bread
Grated Cheddar cheese

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METHOD

• Preheat oven to 200°c.  Pour a the oil into a roasting tray add all aubergine, tomato and red onion

• Sprinkle on some salt and the coriander & cumin powder.  Using your hands massage the oil and seasoning into the veg

• Roast for 25-35 minutes or until soft and squishy

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• Place all the roasted vegetables into a blender with a squeeze of fresh lime juice and whizz to a semi paste

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• Toast the pitta bread, slice into half and fill with some Mexican rice

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Then place some aubergine paste.  Finally scatter a little cheese..all good to go!

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Craving Quesadilla!

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Quesadillas are so mouth watering good! I just can’t get enough of them! Normally I don’t add beans to the mix but wanted a more comforting filling to go with the juicy tomatoes, crispy onions and gooey cheese. Plus you know me! I had to have my chilli intake!

I have some of the bean mix still sitting there happily in my fridge and I really am craving more! So I shall love you and leave you but will share the recipe! Much love D x

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INGREDIENTS

1 tin refried beans
½ tsp Smoked paprika
Squeeze of lime juice to taste
1 tbsp olive oil
1 garlic clove finely sliced
Handful of chopped coriander

Ready made tortilla wraps
Grated cheddar cheese
Cherry tomatoes halved
Sliced onion
Sliced green chilli optional

METHOD

• In a medium non stick saucepan, heat the oil on a medium heat, flavour with the paprika, garlic and throw in the fresh coriander, stirring to combine

• After 2 minutes, add the refried beans with a little water to loosen them up plus the lime juice, mix, reduce to a low heat and let it simmer. You may want to add a more water if the beans start to thicken, cook for 5 minutes and then take off the heat

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• Place a tortilla wrap in a lightly oiled preheated frying pan, spread the bean mixture onto the wrap

• On one half add the tomatoes, onion, cheese and chilli

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• Fold over and cook on both sides until golden brown on a medium to low heat

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• The cheese will have melted and the filling warmed up. Slice in half and serve with some sour cream or guacamole

A Mexican Vegetarian Lasagne

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I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!

Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!

Have a splendid weekend! Much love D x

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INGREDIENTS

For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps

For the Mexican tomato sauce
425g passata or crushed tomato
1 small onion diced finely
2 cloves garlic crushed
large handful of freshly chopped coriander
1 tsp ground cumin powder
1 tsp smoked paprika
⅓ tsp salt or to taste
1 tsp Mexican seasoning (optional)
⅓ tsp dried red chilli flakes
Pinch of sugar
1 tbsp olive oil

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METHOD

To make the sauce

• Heat the oil in a medium saucepan, sauté the onion and garlic with paprika til translucent

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Pour in the passata and all the ingredients apart from the fresh coriander

• Stir well, bring to a simmer and then lower the heat, cover and cook for 10 minutes. Throw in the coriander and combine

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• Meanwhile preheat the oven to 200°c/400°f

To prepare the filling

• Simply combine the kidney beans, sweetcorn, cheese and paprika

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To assemble the lasagne

• Use an oven proof deep round dish or thick deep skillet frying pan. Drizzle in a little olive oil into your dish, place a tortilla as the bottom layer

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• Take a ladleful of sauce and spread onto the tortilla

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• Next take a healthy handful of kidney bean filling and distribute evenly

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• Place another tortilla on top of the filling and repeat. Your most likely to get 5-6 tortilla layers

• For the last layer just smother with the sauce and top off with some more grated Cheddar cheese

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• Gently put into the oven and bake for 25-30 minutes until the cheese has become crispy and golden brown

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• Slice into wedges and serve with a crisp fresh salad of your choice

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