Black bean and prawn quesadillas

• olive oil↗1 tbsp tbsp
• onion↗1

  thinly sliced

• red pepper↗1

  thinly sliced

• raw king prawns↗150g g
• large garlic clove↗1

  minced

• smoked hot paprika↗2 tsp tsp
• coriander½ small bunch

  ½ small bunch, roughly chopped

• black beans↗½ x 400g can

  ½ can (400 g), drained

• large flour tortillas↗2
• grated mozzarella↗80g g
• mixed salad

  and hot sauce for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large skillet over medium heat, add the onion and pepper and sauté for 10 minutes or until the onion softens and begins to brown. Add the prawns and cook for 3 minutes, then add the garlic and paprika and sauté for another minute. Stir in the coriander and black beans, then season.

2. 2

   Heat a large non‑stick skillet or grill pan over high heat. Place one tortilla in the pan, then spread the black bean and prawn mixture on top, and sprinkle with grated mozzarella. Press the second tortilla firmly on top, then use a heavy object, such as a pot, to press everything together. Cook for 1‑2 minutes. Carefully flip, press again and cook another 1‑2 minutes. Cut into four wedges and serve with hot sauce and salad, if desired.