Main: Quesadilla with red pepper, black beans and cheese
Fruit: Sliced apple
Treat: Afghan biscuit cut in half
I can't take the credit for this lunch, as it was made by my man. As you can see he did a pretty good job! We love making quesadillas for lunch, they are particularly good with guacamole so we make them a lot in summer when avocados are in season. But even on their own they are great, a delicious alternative to a sandwich or panini.
Red Pepper and Black Bean Quesadilla
Makes 4 quesadillas
Chop 2 medium sized brown onions and fry in a large pan with 1tbsp oil, 1 tsp cumin, 1/2 tsp hot pepper flakes, 1/2 tsp paprika and 1 tsp brown sugar until the onions have caramelised. Add 2 chopped red peppers (capsicums) and cover for 10 minutes, or until the peppers have softened. Tip into a large bowl and clean your pan for the tortillas.
Drain a tin of black beans and wash the gunk off. Add the beans to the onion and pepper mixture.
You'll need 8 tortillas to make your 4 quesadillas. Place one tortilla onto the hot pan and spread 1/4 of the mixture over it, then a handful of grated cheese. Cover with a second tortilla and press flat with your hand. Heat through until the tortilla is just beginning to brown underneath, then carefully flip (you may need to use a plate for this). Heat through on the other side, then flip onto a plate and cut into 4 quarters. Repeat with the rest of the mixture. Serve hot with with guacamole, or put in your lunch box to enjoy later - they will last for two days.
Other great fillings are: cooked chicken, courgette, goat's cheese, mozzarella, eggplant, or chorizo. As long as there are caramelized onions and some sort of melted cheese it will be delicious!