Marmite and bean quesadillas

Serves: 4-6
Prep: 10 mins
Cook: 5 mins
Try these Quesadillas — made better with Marmite! They're a good source of protein and fibre, and a really easy way to let legumes in your lunch. 

Did you know Marmite jars, including the plastic lids, are 100% recyclable? Give them a rinse before putting them in your kerbside recycling bin.

Ingredients

  • 1 tbs vegetable oil
  • 1 onion, peeled, finely diced
  • 1 red capsicum, finely diced
  • 1 can (425g) red kidney beans, drained
  • 1 can (400g) cannellini beans, drained
  • 1 tbs tomato paste
  • 2 tbs finely chopped parsley
  • 4 tsp Marmite™
  • 6-8 wholemeal/wholegrain tortillas
  • 1/2 to 3/4 cup edam cheese, grated
  • salt and pepper to taste
  • To serve: avocado slices, yoghurt and salad



Method

  1. Step 1

    Heat oil in a non-stick frypan and cook onion and capsicum until tender, about 5 minutes.

  2. Step 2

    Stir in red kidney beans and cannellini beans.

  3. Step 3

    Add tomato paste, reduce heat and simmer for a further 15-20 minutes until completely cooked and sauce has thickened. Once tender, mash the beans with a fork or potato masher. Stir in chopped parsley and season to taste.

  4. Step 4

    Heat a sandwich press or frying pan. Spread Marmite™ onto two tortillas as desired. Spoon 1/4 of the mix and 1/4 of the cheese on each of the tortillas and then top with another tortilla. Cook for 1-2 minutes until browned and cheese has melted, turning the tortilla and cook for another minute if using a frypan.

  5. Step 5

    Cut into wedges and serve with avocado slices, yoghurt and salad.

Tips

  • If the sandwich press has a smaller grill plate, then fold each sandwiched tortilla over in half, or even in quarters, and grill.
  • Baked beans can be substituted for red kidney beans.
  • Add avocado for extra flavour.

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