Pumpkin and Bean Quesadilla

1. 1 Wheat tortillaspack 240 g ≈ $2.50 1 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 160 g
3. 3 Canned red beanspack 400 g ≈ $1.10 100 g
4. 4 Hard cheesepack 200 g ≈ $2.64 55 g
5. 5 Green onionspack 50 g ≈ $1.30 15 g
6. 6 Cumin 1 g
7. 7 Paprika 2 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the pumpkin² into small cubes and sauté in half the oil for 8–10 minutes until tender.

2. Add the beans, cumin, paprika, and salt, mash some of the beans with a fork, and warm through for 2 minutes.

3. Spread the filling onto half a tortilla, sprinkle with grated cheese and chopped green⁵ onion.

4. Fold the tortilla in half and press down.

5. Coat the skillet with the remaining oil and fry the quesadilla for 2–3 minutes per side until the cheese melts.

6. Cut into wedges and serve hot.