Quesadillas with Beans and Red Peppers

A vibrant Mexican-inspired twist on a classic toastie, these quesadillas are packed with flavour and colour. Filled with beans, red pepper, avocado, and cheese, they’re satisfying, nutritious, and easy to prepare. Use pinto beans, black beans, or a mix of both — whichever you prefer. Perfect as a quick, balanced post-workout meal, they provide a great combination of protein, fibre, and healthy fats to support recovery and keep you fuelled.

From: The Runner’s Cookbook

Serves 4

 1 tbsp light olive or rapeseed oil

1 onion, finely chopped

2 red peppers, chopped

2 garlic cloves, crushed

1 tsp Fajita seasoning or ground cumin

1 green Jalapeno (chilli), finely chopped

1 tbsp tomato purée

400g (14oz) tinned red kidney beans, drained and rinsed

1 avocado, sliced

125g Cheddar, grated

Handful of fresh coriander, chopped

8 flour tortillas

Heat the oil in a large pan and cook the onion and peppers for about 5 mins or until soft. Add the garlic and Fajita seasoning and cook for 1 min more. Add the Jalapeno, tomato purée, beans and a splash of water. Heat through, then roughly mash with a potato masher or the back of a fork.

Spread the bean mixture on four of the tortillas, divide the avocado slices over half of each tortilla,  then scatter over the cheese and fresh coriander. Top with the remaining tortillas, pressing the two together.

Heat a non-stick frying pan on a medium heat. Cook each tortilla sandwich for about 1-2 mins each side or until the cheese has begun to melt and the tortillas are crisp. Cut into quarters and serve with guacamole, salsa and a leafy salad.

Per serving: 574 kcal, 22 g protein, 26g fat (11g saturates), 58g carbs (8g total sugars), 11g fibre