High Protein Bean Quesadilla

Prep Time: 30 min

Servings: 2

Ingredients:

Make a spice mix using:

1 tbsp cumin

1 tbsp garlic granules

1 tbsp onion granules

1/2 tbsp cayenne pepper or paprika

1/2 tbsp oregano

Other ingredients: 

1 Onion - chopped 

2 cloves of garlic - chopped 

1 can of chopped tomatoes 

1 can of kidney beans (in water) 

Directions:

Chop any veggies of choice (I used bell peppers, onions and mushrooms) and in a pan heat up some oil, add in the veggies and add in 1/2 of the prepared spice mix (or according to your taste), and some salt, and let them cook for a few minutes. Once cooked, remove from the pan and keep aside.

Kidney bean filling-

In the same pan, add in a bit more oil or butter, add in 1/3rd of a chopped white onion and 1-2 chopped cloves of garlic and then add in 1/2 tin of chopped tomatoes and the remaining spice mix, salt and bring to a simmer. Then add in a tin (wash the beans before adding) of kidney beans (or any beans you have) and mix well. Let this cook for 5-6 minutes until the beans soften (I usually overcook a little for easier digestion).

In a wrap, layer in the veggies, bean mix and add in guac, sour cream or cheese (or leave as is) and fold over and cook on a hot pan until both sides are golden and crispy. Slice and serve with more guac or sour cream.

Leftover veggies and beans can even be eaten with rice or salad.