Spinach, black bean & Brie foldovers with jalapeño mayonnaise

Name: Spinach, black bean & Brie foldovers with jalapeño mayonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 75 g Brie; 200 g pack Duchy Organic Spinach; 400 g can Duchy Organic Black Beans In Water; 4 Cooks’ Ingredients Jalapeño Peppers, 2 tsp juice, plus extra to serve; 1 tbsp Duchy Organic Mayonnaise; 1 onion, chopped; 2 tbsp olive oil; 2 tsp Cooks’ Ingredients Fajita Seasoning; 300 g pack 4 Crosta & Mollica Wholeblend Organic Piadina Flatbreads

These gooey melted brie flatbread fold overs are devilishly decadent and yet so easy to make. Up the jalapeño quantity if you can handle it and serve extra on the side. Makes 4 foldovers.

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Vegetarian

Serves2
CourseLunch
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

75g Brie
½ x 200g pack Duchy Organic Spinach
400g can Duchy Organic Black Beans In Water
4 Cooks’ Ingredients Jalapeño Peppers, 2 tsp juice, plus extra to serve
1 tbsp Duchy Organic Mayonnaise
1 onion, chopped
2 tbsp olive oil
2 tsp Cooks’ Ingredients Fajita Seasoning
300g pack 4 Crosta & Mollica Wholeblend Organic Piadina Flatbreads

Cut the cheese into small cubes. Wash the spinach and drain and rinse the beans. Chop the jalapeños into little pieces and mix into the mayo with 1 tsp of their juice.
In a medium saucepan, soften the onions in the oil for 4-5 minutes, then add the beans and fajita seasoning and stir for 1 minute until warm. Mix in the spinach and 1 tsp jalapeño juice, then cook for 1 minute until the spinach softens slightly. Add a dash of water if the beans seem dry. Check the flavour and add salt if needed.
In a frying pan, warm 1 flatbread over a medium heat. Dot with a quarter of the brie cubes, then spoon over a quarter of the spinach and bean mix. Fold over the flatbread and press down with a spatula. When the cheese starts melting, flip and cook on the other side until completely gooey and the flatbread turns golden.
Remove and start the next one. Serve with the jalapeño mayo and extra jalapeños scattered over.

Typical values per serving when made using specific products in recipe