Joe Wicks' butternut and kidney bean quesadilla - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ butternut and kidney bean quesadilla By You Magazine - May 10, 2020 A very popular recipe in my house. It is so simple to throw together, packed with veggie goodness and a great finger food. Maja Smend MAKES 1 ADULT AND 1 CHILD PORTION 100g frozen, cubed butternut squash 1 tbsp water 2 tsp coconut oil 2 spring onions, finely sliced 1 tsp ground cumin ½ tsp smoked paprika ½ tsp garlic granules 210g tin kidney beans, rinsed, drained and roughly chopped juice of ½ lime handful of coriander, leaves and stems, chopped 2 flour tortillas 50g cheddar, grated 1. Place the butternut and water in a microwaveable bowl and cover with a plate. Microwave on full power for 5 minutes, then check to see if the butternut is tender and cooked through. If not, cover and microwave for a further 1 minute, repeating until the squash is soft. 2. Melt the coconut oil in a large nonstick frying pan over a medium heat. Add the spring onions, spices, garlic granules, kidney beans and butternut squash and mash everything together. Cook for 2-3 minutes to meld the flavours. Add the lime juice and coriander then remove from the pan and put to one side. 3. Wipe the frying pan clean then put it back on the hob and place a tortilla in it. Sprinkle over the grated cheese then spread over the butternut squash mixture. Top with the second tortilla, squashing everything down firmly with the palm of your hand. 4. Cook for 2-3 minutes before flipping and cooking for a further 1-2 minutes, or until golden brown on each side. 5. Place the butternut and kidney bean quesadilla on a plate or board then cut into triangles to serve. Love the recipes Now buy the book Wean in 15 by Joe Wicks will be published by Bluebird on 14 May, price £16.99 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved