Broccoli and Red Bean Quesadillas

Instructions

1. Discard the broccoli stems. Wash and spin. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a large serving bowl, along with the chopped parsley.
2. In a small bowl, combine the olive oil, lime juice, cut lime stick, garlic, salt and red pepper flakes. Whisk until blended. Pour the dressing over the leaves and stir until they are all lightly coated.
3. To cook the beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onion and salt. Cook, stirring often, until tender. Add the garlic, cumin and chili powder and cook, while stirring constantly, until fragrant, about 30 seconds. Add the drained beans and water. Let the mixture come to a simmer and cook for 10 minutes, stirring often. Mix bean mixture with broccoli mixture.
4. To cook the quesadillas: Spread the bean and broccoli mixture evenly over each tortilla. Warm a medium-to-large skillet over medium heat. Transfer one tortilla to the warmed skillet and sprinkle about one-fourth of the cheese over the bean mixture. Once the cheese is melting set a second tortilla over, brush the top of the quesadilla lightly with oil. Once the cheese is fully melted, flip the quesadilla, and rush the top with oil. Let each side cook until golden and crisp, flipping as necessary. Transfer the cooked quesadilla to a plate, and repeat for remaining quesadillas.
5. Let the cooked quesadillas rest for a few minutes to set the cheese, then use a pizza cutter or sharp chef’s knife to slice each quesadilla into 4 quarters.
6. Serve with any remaining marinated broccoli bean filling on the side, and a fresh green salad.

• Servings : 6-8
• Ready in : 20 Minutes
• Course : Main courses
• Recipe Type : Finger foods, Pizza, Pasta, Spagetty, Quiches, Tortillas
• Ingredient : Broccoli, Cheddar cheese, Chilli, Cumin, Garlic, Ground black pepper, Lemon juice, Olive oil, Onion, Parsley, Pepper, Red beans, Red pepper flakes, Salami, Salt, Wholegrain tortillas