1 clove garlic, chopped

1/2 red onion, finely diced

extra virgin olive oil

1 pinch ground coriander (and an extra pinch for each quesadilla)

1 pinch ground cumin (and an extra pinch for each quesadilla)

200g canned cannellini beans

1 bunch coriander, roughly chopped

5 prawns, shell removed and deveined and chopped into small pieces

2 flour tortillas

150g colby cheese, grated

salt and pepper


Salsa #1

1 tomato, diced

1/2 long cucumber, diced


finely chopped coriander

1/4 red onion, diced

salt and pepper

juice of half lemon


Salsa #2

1 avocado, diced

salt and pepper

juice of 1 lime

finely chopped chives

finely chopped parsley

finely chopped coriander



In a hot frying pan with some olive oil, fry off the garlic, red onion,  ground coriander and cumin. Once the onion has softened, add the cannellini beans and squish them slightly and mix them through the spices, onion and garlic. Season with salt and pepper. After a minute or so, take pan off the heat and stir through half the chopped coriander.

In another frying pan, lay down a flour tortilla and sprinkle on some cheese, coriander leaves and add some ground coriander and cumin. Add half of the prawns and half of the bean mixture and fold it in half. Do the same with the second tortilla and allow them to cook on each side in the pan until the cheese has melted through 


Mix all the ingredients together in a bowl