Ingredients
- 75 g tinned black beans, drained and rinsed
- ½ medium tomato, diced
- 30 g tinned corn kernels, drained and rinsed
- 75 g hummus
- 1 wholemeal wrap
- 1 small handful baby spinach leaves
- 20 g reduced-fat cheddar cheese, grated
How to Make It
- Preheat a sandwich press.
- Place the black beans, tomato and corn in a small bowl and mix until well combined.
- Spread the hummus over one half of the wrap and lay on the sandwich press. Top with the spinach, black bean mixture and cheese. Fold in half to enclose the filling and gently press down the sandwich press lid.
- Toast for 3–5 minutes or until the wrap is crisp and golden brown. Remove the quesadilla from the sandwich press and transfer to a serving plate. Serve.
