Preparation
- Finely chop the red onion and garlic. Heat the oil in a large non-stick frying pan over a medium-low heat. Cook the red onion for 6-8 minutes until softened, then stir in the garlic and peri-peri rub for smokiness. Cook for a further 2 minutes.
- Drain and rinse the kidney beans, then add to the spiced onion mixture with the chopped tomatoes. Bring up to a simmer, then cook for 15 minutes until thickened. Remove from the heat and allow to cool for 10-15 minutes.
- Meanwhile, reserve some coriander leaves for serving, then finely chop the rest. Stir half the chopped coriander through the yogurt, season and set aside until ready to serve. Stir the remaining chopped coriander and a pinch of salt through the cooled bean mixture.
- Arrange 2 tortillas on your work surface, then divide the bean mixture between them, spreading it almost to the edges. Thinly slice the mozzarella, then divide between the tortillas, on top of the beans. Sandwich with the remaining 2 tortillas, lightly pressing down. Clean the frying pan, then heat over a medium heat. Cook 1 quesadilla for 3-5 minutes, or until crisp and golden, then cover with a plate, carefully flip and slide back into the pan. Cook on the other side for a further 3-5 minutes. Keep warm while you cook the remaining quesadilla.
- Cut each quesadilla into wedges (this is easiest with scissors) and serve with the coriander yogurt dip for creaminess.
Spiced with a pinch of peri-peri seasoning, these easy quesadillas are packed with kidney beans and served with a cooling coriander yogurt.
