Recipes on a budget: Beany Quesadillas

These cheesy chilli-beany pockets are quick to assemble and bake quickly in the oven rather than one at a time in a pan on the hob. Any leftovers can be eaten cold the next day or reheated in the microwave.

This recipe is budget friendly, feeds 4 people and priced at an average of £3.84 when price checked at four UK supermarkets. Cooks in 20 minutes.

Ingredients

400g tin mixed beans in chilli sauce

400g tin red kidney beans in water, drained

150g/5½oz frozen sweetcorn

8 regular flour tortillas

150g/5½oz cheddar, finely grated

100g/3½oz cherry tomatoes, halved or quartered (optional)

1 lime, cut into wedges (optional) ground black pepper

1. Preheat the oven to 200C/180C Fan/Gas 6. Put all the beans and the sweetcorn in a frying pan or saucepan and warm over a medium heat for 2–3 minutes, or until hot, stirring regularly.

2. Take one of the tortillas, place on a board, and spoon a couple of heaped spoonfuls, roughly an eighth of the bean mixture, over half of it, leaving a 15mm/⅝in border around the edge.

3. Top with a small handful, roughly an eighth, of the grated cheese. Fold over and press tightly around the edges to seal – this is easier if a little of the cheese is on the border. Place on a large baking tray.

4. Continue making another seven quesadillas in the same way. Don’t worry if they overlap slightly on the tray, or if the edges open slightly once they are placed on the tray – the melted cheese will keep them together as they bake.

5. Bake for 10–12 minutes, or until the cheese has melted and the tortillas are lightly browned in places. Scatter the tomatoes over, if using, season with ground black pepper, and serve with lime wedges for squeezing if you like.

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