Black bean, spinach and feta quesadilla 


1 can black beans

Seeded tortillas

Feta cheese 

Cheddar cheese 

Wash baby spinach 

3 Garlic cloves


1 Red onion 

Olive oil 

For the salsa:

A handful of baby plum tomatoes 

1 Red onion

Lemon juice

Red chilli 

1 small garlic clove 

On a low heat add a drizzle of olive oil to a non stick pan and cook the minced garlic cloves and diced red onion. All this to cook for around 10 minutes until onions become soft and translucent. Add a teaspoon of paprika and season with salt and black pepper. 

Add a handful of the spinach and let it wilt, then add the rinsed and drained black beans and crumbled feta cheese. If you like, at this stage you can add some jarred jalape├▒os to give the mix a little kick. 

In a large frying pan place your tortilla wrap and let it warm up, on one half sprinkle the grated cheddar on top followed by the black bean mix. 

Flatten slightly and fold the tortilla in half to cover, once the bottom of the tortilla has firmed up carefully flip it over to cook the other side. All in all this will take around 10minutes. Serve immediately with the salsa and some yogurt or soured cream if you prefer and few cheeky tortilla chips for a bit of crunch ­čśë

For the salsa:

Chop up the plum tomatoes and red onion into small chunks, mix together with some lemon juice, olive oil and chopped coriander and 3 or 4 thin slices of chilli deseeded if you prefer – that’s all there is to it! Why buy it ever again?! 

Posh baked sweet potato with beans and cheese


2 large orange flesh sweet potatoes

1 can butter beans

Smoked paprika

Ground cumin

Baby spinach

Baby plum tomatoes

Thin slices of red chilli


Feta cheese

Half a lime

Turn the oven on at 200 degrees and line a baking tray with foil/parchment paper. Cut the sweet potato into half lengthways (I find cutting raw sweet potato somewhat of a struggle – any tips on an easy way to do this?!). Rub some olive into the skin and place on the lined baking tray.

Drain and rinse the can of butter beans and place on a non stick baking tray so it is levelled out. Add a teaspoon of smoked paprika and ground cumin, drizzle with some olive oil and season with salt and pepper.

Place the sweet potatoes and butter beans in the oven – I cooked my sweet potatoes for around 30-40 minutes and the butter beans for about 20 minutes.

Meanwhile cut the baby plum tomatoes lengthways and place them in a non stick frying pan with a drizzle of olive oil. On a medium heat saut├ę for about 8-10minutes. When soft and the sauces start running remove and set aside. In the same pan add a knob of butter and saute the baby spinach till about to wilt, add the tomatoes back in with the chopped parsley and red chillies and set aside.
Once the butter beans are ready (they will begin to dry out) mix this into the spinach and tomatoes and squeeze the juice of half a lime.

Once the sweet potato is cooked, remove and place skin side down on a plate. Fork the surface of the potatoes to mash them a little and crumble the feta cheese on top. Next add the spinach, tomatoes and butter bean mix and if you wish top with a runny fried egg.