Quesadilla pancakes

30-60 minutes 4 of 5-a-day 4 servings 800 kcal or less calcium cheese pancake fibre folate mexican pancake pancake day savoury pancake vitamin c winter

N/A

Source

Ingredients

2 red peppers , chopped into small pieces

140g red leicester , grated

4 tbsp chopped fresh coriander

8 pre-made pancakes

1 tbsp butter

1 garlic clove , crushed

½ tsp ground cumin

400g can kidney beans , drained

juice 1 lemon

1 red chilli , deseeded if you don’t like it too hot, sliced (optional)

2 avocados , sliced

2 Little Gem lettuces , sliced

Method

Heat oven to 180C/160C fan/gas 4. Scatter the peppers, cheese and coriander over 4 pancakes. Season well and cover each one with another pancake to make a sandwich. Place the quesadilla pancakes on baking sheets and cook for 5 mins in the oven until the cheese starts melting (you may need to do this in batches).

Warm the butter in a saucepan, add the garlic and cook for 1 min until fragrant, then add the cumin and beans. Stir for 2 mins, then roughly mash. Season, stir through half the lemon juice, spoon into a serving dish and top with the chilli, if using. Toss the avocado in the rest of the lemon juice, then serve the quesadillas with the beans, lettuce and avocado.