Ingredients
Quesadilla
1 clove garlic, chopped
1/2 red onion, finely diced
extra virgin olive oil
1 pinch ground coriander (and an extra pinch for each quesadilla)
1 pinch ground cumin (and an extra pinch for each quesadilla)
200g canned cannellini beans
1 bunch coriander, roughly chopped
5 prawns, shell removed and deveined and chopped into small pieces
2 flour tortillas
150g colby cheese, grated
salt and pepper
Salsa #1
1 tomato, diced
1/2 long cucumber, diced
avocado
finely chopped coriander
1/4 red onion, diced
salt and pepper
juice of half lemon
Salsa #2
1 avocado, diced
salt and pepper
juice of 1 lime
finely chopped chives
finely chopped parsley
finely chopped coriander
Method
Quesadilla
In a hot frying pan with some olive oil, fry off the garlic, red onion, ground coriander and cumin. Once the onion has softened, add the cannellini beans and squish them slightly and mix them through the spices, onion and garlic. Season with salt and pepper. After a minute or so, take pan off the heat and stir through half the chopped coriander.
In another frying pan, lay down a flour tortilla and sprinkle on some cheese, coriander leaves and add some ground coriander and cumin. Add half of the prawns and half of the bean mixture and fold it in half. Do the same with the second tortilla and allow them to cook on each side in the pan until the cheese has melted through
Salsa
Mix all the ingredients together in a bowl
