Ingredients

• 1 pepper
• de-seeded
• sliced
• 100g/3½oz chestnut mushrooms
• chopped
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 400g/14oz tinned kidney beans
• rinsed and drained
• 4 chestnut mushrooms
• chopped
• salt and freshly ground black pepper
• 2 fresh sage leaves (or pinch dried sage)
• 1 tbsp olive oil
• 3 flour tortillas

Directions

• For the chargrilled pepper and mushrooms
• toss the pepper and mushrooms together in a bowl with the olive oil
• then season with salt and freshly ground black pepper. Heat a griddle pan until smoking
• add the pepper and mushrooms and fry for 3-4 minutes
• or until tender and charred on all sides. Set aside.
• For the refried beans
• place all of the beans ingredients into a mini food processor and blend to a smooth paste.
• For the quesadilla
• place one tortilla in a heated frying pan
• spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans
• followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top
• press down and cover with a lid. Cook over a medium heat for five minutes
• or until the bottom tortilla is golden-brown.
• To serve
• slide the quesadilla onto a serving plate and slice into wedges. Serve.