Smoky Pepper and White Bean Quesadillas

Serves 2.

Note: From “A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals,” by Anna Jones.

• 2 green onions

• Olive oil

• 1/2 tsp. smoked paprika

• 1/4 c. cooked white beans

• 2/3 c. jarred roasted red peppers

• 1 lemon

• 1/2 bunch fresh parsley

• 1 3/4 oz. Manchego cheese

• 2 whole-wheat or seeded tortillas or wraps

• A handful of cherry tomatoes


Finely slice green onions.

Put frying pan over medium heat, add a little olive oil with the green onions and smoked paprika, and cook for a couple of minutes, until starting to brown.

Meanwhile, put white beans into mixing bowl and mash them with a fork, then coarsely chop your red peppers and add half of them to the beans. Grate the zest of the lemon over the bean mixture. Coarsely chop the parsley and add half to the bean mixture. Grate the cheese and add that to the beans, too. Once the onions are browned, add these to the beans.

Lay a tortilla or wrap on your work surface. Spoon the bean mixture all over it, spread it evenly, then top with the other tortilla. Heat a frying pan and toast the quesadilla for a couple of minutes on each side. You can do this in a dry pan or add a splash of oil if you want your quesadilla crispy.

While the quesadilla is toasting, coarsely chop tomatoes. Make a salsa by mixing the tomatoes with the remaining peppers and parsley. Squeeze the juice of half of the lemon over the salsa.

Once the quesadilla is toasted on both sides, remove it from the pan and cut into 6 pieces. Serve with the salsa.