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Marmite and bean quesadillas

Serves: 4-6
Prep: 10 mins
Cook: 5 mins

    Try these Quesadillas — made better with Marmite! They're a good source of protein and fibre, and a really easy way to let legumes in your lunch. 

    Did you know Marmite jars, including the plastic lids, are 100% recyclable? Give them a rinse before putting them in your kerbside recycling bin.


    • 1 tbs vegetable oil
    • 1 onion, peeled, finely diced
    • 1 red capsicum, finely diced
    • 1 can (425g) red kidney beans, drained
    • 1 can (400g) cannellini beans, drained
    • 1 tbs tomato paste
    • 2 tbs finely chopped parsley
    • 4 tsp Marmite™
    • 6-8 wholemeal/wholegrain tortillas
    • 1/2 to 3/4 cup edam cheese, grated
    • salt and pepper to taste
    • To serve: avocado slices, yoghurt and salad


    1. Heat oil in a non-stick frypan and cook onion and capsicum until tender, about 5 minutes.
    2. Stir in red kidney beans and cannellini beans.
    3. Add tomato paste, reduce heat and simmer for a further 15-20 minutes until completely cooked and sauce has thickened. Once tender, mash the beans with a fork or potato masher. Stir in chopped parsley and season to taste.
    4. Heat a sandwich press or frying pan. Spread Marmite™ onto two tortillas as desired. Spoon 1/4 of the mix and 1/4 of the cheese on each of the tortillas and then top with another tortilla. Cook for 1-2 minutes until browned and cheese has melted, turning the tortilla and cook for another minute if using a frypan.
    5. Cut into wedges and serve with avocado slices, yoghurt and salad.


    • If the sandwich press has a smaller grill plate, then fold each sandwiched tortilla over in half, or even in quarters, and grill.
    • Baked beans can be substituted for red kidney beans.
    • Add avocado for extra flavour.

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