12 MONTHS +
Serves 1 adult and 1 child
- 1 tbsp olive oil
- 1⁄4 red onion, finely chopped
- 1 red pepper, deseeded and finely sliced
- 2 tbsp tomato purée
- 1⁄2 tsp smoked paprika
- 1⁄2 tsp ground cumin
- 1⁄2 tsp ground coriander 1 × 400g tin black beans, rinsed and drained
- 160g frozen or tinned sweetcorn, defrosted, if necessary, and drained
- 2 wholemeal or seeded wraps
- 20g Cheddar, grated
- 1⁄2 avocado, peeled, stoned and mashed
- Squeeze of fresh lime juice
gluten-free - Use gluten-free wraps.
dairy-free - Use a hard vegan cheese
- Place the oil in a small saucepan over a low to medium heat. Add the onion and fry for 3–5 minutes, or until soft.
- Stir in the red pepper, tomato purée, paprika, cumin and coriander and cook for 3 minutes.
- Add the black beans and sweetcorn and cook for another 3 minutes. Set aside.
- Place a large frying pan over a medium heat and lay a wrap across the bottom. Dollop the bean mixture on to the wrap and spread it evenly so it reaches the edges. Sprinkle on the grated cheese and dot with the mashed avocado. Cover with the second wrap.
- After about 2 minutes, when the bottom wrap is a little crispy, flip the quesadilla over. Continue to cook on the other side.
- Once the cheese in the middle has melted, carefully transfer the quesadilla to a chopping board and cut into 6 pieces. Serve warm.
Storage - The bean mixture can be stored in a sealed container in the fridge for 3 days, or in the freezer for up to 3 months.
RESOURCES
READ I Can’t Believe it’s Baby Food by Lucinda Miller Octopus Publishing
FOLLOW Lucinda on Instagram @naturedockids
This recipe can be found in Issue 102 of The Green Parent magazine, buy a copy here