-1 Tablespoon of oil
-3 Large Plum Tomatoes (chopped)
-1 Red bell Pepper (chopped)
-1 Yellow bell pepper (chopped)
-1 Red onion (finely chopped)
-1 Garlic Clove (crushed)
-1 Carton of cooked Kidney Beans
-4 Green Jalapeños (chopped)
-1 & 1/2 Teaspoon Fajita Seasoning
-Gluten-free Wraps (I used B-free Multigrain wraps with Quinoa & Chia seeds)
-Grated Dairy-free Cheese (I used Violife)
Heat up the oil in a large wok.
Shallow fry the chopped Onion & Garlic on a low heat until golden, then add in the Red & Yellow Pepper.
Cook for a few minutes until softened, then add in the Kidney Beans, Tomato, Jalapeños and Seasoning. Cook for around 5-10 minutes until soft.
Keep stirring with a wooden spoon to prevent sticking!
Line baking trays with grease proof paper and lay down the tortilla wrap's.
Divide the filling onto each wrap (only one half) and follow with grated Cheese.
Fold over the tortilla wrap.
Cook for around 5 minutes or until lightly brown and the cheese has melted!
Cut the Quesadillas in half, and serve whilst warm with a drizzle of the Sour cream, Salsa, Guacamole, Lime Juice, fresh Salad, Olives and fresh Coriander.