Name: Quesadilla pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 red peppers , chopped into small pieces -; 140g red leicester , grated -; 4 tbsp chopped fresh coriander -; 8 pre-made pancakes -; 1 tbsp butter -; 1 garlic clove , crushed -; ½ tsp ground cumin -; 400g can kidney beans , drained -; juice 1 lemon -; 1 red chilli , deseeded if you don’t like it too hot, sliced (optional) -; 2 avocados , sliced -; 2 Little Gem lettuces , sliced -

Ingredients for - Quesadilla pancakes

1. 2 red peppers , chopped into small pieces

2. 140g red leicester , grated

3. 4 tbsp chopped fresh coriander

4. 8 pre-made pancakes

5. 1 tbsp butter

6. 1 garlic clove , crushed

7. ½ tsp ground cumin

8. 400g can kidney beans , drained

9. juice 1 lemon

10. 1 red chilli , deseeded if you don’t like it too hot, sliced (optional)

11. 2 avocados , sliced

12. 2 Little Gem lettuces , sliced

How to cook deliciously - Quesadilla pancakes

1 . Stage

Heat oven to 180C/160C fan/gas 4. Scatter the peppers, cheese and coriander over 4 pancakes. Season well and cover each one with another pancake to make a sandwich. Place the quesadilla pancakes on baking sheets and cook for 5 mins in the oven until the cheese starts melting (you may need to do this in batches).

2 . Stage

Warm the butter in a saucepan, add the garlic and cook for 1 min until fragrant, then add the cumin and beans. Stir for 2 mins, then roughly mash. Season, stir through half the lemon juice, spoon into a serving dish and top with the chilli, if using. Toss the avocado in the rest of the lemon juice, then serve the quesadillas with the beans, lettuce and avocado.