Turkey Black Bean Quesadillas

Instructions

1. 1

   Finely dice the bell pepper, discarding its core and seeds. Drain and rinse the black beans, then measure 120 g drained weight. Grate the cheddar. Set out four 20 cm flour tortillas, about 45 g each.

2. 2

   Preheat a wide 32 cm nonstick skillet over medium-high heat for 1 minute, uncovered. Add the olive oil, raw turkey, pepper, cumin, paprika and salt. Cook for about 6 minutes, breaking the turkey into small crumbles and stirring frequently.

3. 3

   Stir in the beans and salsa, lightly crushing some beans with the spatula. Cook for about 1 minute, until the filling is thick with no pooled liquid and the turkey reaches 74°C/165°F on a food thermometer. Transfer the filling to a plate.

4. 4

   Reduce the heat to medium and remove loose browned crumbs from the same skillet with a paper towel held in tongs. Allow about 2 minutes to assemble: divide the filling evenly over one half of each tortilla, leaving a small border, and top each with 25 g cheddar. Fold each tortilla in half and press gently.

5. 5

   Place two folded quesadillas in the skillet. Cook uncovered over medium heat for about 90 seconds per side, turning carefully, until golden and the cheese has melted. Check that the filling reaches 74°C/165°F, then transfer to serving plates.

6. 6

   Cook the remaining two folded quesadillas in the same skillet, uncovered over medium heat, for another 90 seconds per side, checking the same temperature. Cut each quesadilla in half and serve one whole folded quesadilla per person.