Packed full of nutrients to lift your spirits, this healthy bean quesadilla recipe from The Medicinal Chef, Dale Pinnock, fuels the body and helps soothe the mind.
‘These are a great option for those days when you could eat a horse and chase the jockey,’ he says. ‘They are seriously filling and packed with B vitamins to boot! Quesadillas are usually made in a frying pan, but I prefer them cooked in the oven; they just get a little crisper.’
Serves 1
2 handfuls of baby spinach
2 tsp olive oil
400g can of mixed beans, drained and rinsed
¼ tsp ground cumin
sea salt
2 small wholemeal tortilla wraps
handful of grated Cheddar cheese
Method
1 Preheat the oven to 200°C/400°F/gas mark 6.
2 Quickly sauté the spinach in the olive oil, just long enough to wilt it. Add the beans, mix well, then partially mash/smash the mixture with the back of a fork. Add the cumin and a little sea salt.
3 Spread the bean mixture on to one of the tortillas. Sprinkle over the Cheddar and place the other tortilla on top. Place on a baking sheet and bake at the top of the hot oven for about eight minutes: long enough for the cheese to melt and the tortillas to begin to get crispy.
4 Cut into triangles and serve.
For more health-boosting recipes and tips, check out Anxiety & Depression: Eat Your Way to Better Health by Dale Pinnock (The Medicinal Chef) (Quadrille, £14.99).
Photography by Martin Poole.