Quesadilla with soured cream dip

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Ready Steady Cook

Method

For the quesadilla, heat the olive oil in a frying pan and sautÃ© the onion and garlic until softened.
Add the yellow pepper, smoked chillies, black-eye beans and ketchup and simmer for 6-8 minutes, or until the vegetables are tender and the sauce has thickened.
Heat half of the vegetable oil in a frying pan and place a tortilla into the pan. Spread the filling mixture over the tortilla, sprinkle over the grated cheese and fry for 2-3 minutes. Place the remaining tortilla on top.
Lightly grease another frying pan of the same size with the remaining oil. Place the second frying pan upside down over the top of the quesadilla and carefully turn it into the second pan. Fry the quesadilla on the other side for 2-3 minutes, until golden-brown.
For the soured cream dip, place all the soured cream dip ingredients into a bowl and mix well until combined.
To serve, cut the quesadilla into wedges and place onto serving plates with a dollop of the soured cream dip.

1 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
Â½ yellow pepper, chopped
1-2 smoked chipotle chillies, or to taste (available at some supermarkets and from online suppliers)
100g/3Â½oz canned black-eye beans, rinsed and drained
2 tbsp tomato ketchup
50g/2oz cheddar cheese, grated
1 tbsp vegetable oil
2 ready-made flour tortillas

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