- Total time 30 minutes
- Portion size 4 servings
In large skillet set over medium-high heat, cook onion in drizzle of oil until softened. Add garlic, cumin and fennel; cook, stirring, for 1 minute. Add sweet peppers; cook for 2 minutes.
Add black beans and sriracha. Add enough water to come halfway up bean mixture; bring to simmer and cook until beans are heated through. Mash half of the mixture with fork.
Brush 2 tortillas with oil; spread with black bean mixture. Top with bocconcini slices, and sprinkle with basil to taste. Top with remaining tortillas; brush with oil. In skillet set over medium-high heat, one at a time, brown quesadillas on both sides. To serve, cut into wedges.
Serve the quesadillas with a fresh tomato salad.
Nutritional facts PER SERVING: about
- Calories 550
- Total fat 17 g
- Saturated fat 5 g
- Cholesterol 15 mg
- Sodium 375 mg
- Total carbohydrate 76 g
- Fibre 18 g
- Protein 25 g