Ingredients
6 tortilla wraps
2 tins black beans
1 medium red onion
1 medium red bell pepper
100g grated vegan cheese
3 tablespoons vegan red pesto
2 tablespoons tomato puree
2 teaspoons garlic granules
2 teaspoons ground cumin
2 teaspoons smoked paprika
Bunch of coriander
Olive oil
Method
1] Sautè diced red onion, pepper & drained black beans in a drizzle of olive oil for 8-10 minutes
2] Add paprika, cumin, garlic, tomato & chopped coriander, stir well for 2-3 minutes longer 3] Pour in 200ml water, place lid on top & simmer until absorbed, remove from heat
4] Place tortilla wraps overlapped on a lined baking tray as shown
5] Spread pesto onto the wraps using the back of your spoon
6] Load black bean mixture onto the centre & sprinkle with cheese
7] Fold the edges of the wraps over to cover the mixture & create a giant quesadilla
8] Brush with olive oil, cover with parchment paper & place a heavy baking tray on top to flatten
9] Bake for 20-25 minutes at 180c until crispy
10] Slice into squares & enjoy!