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Digital Subscriptions > Healthy Magazine > May-19 > Light & savoury

Light & savoury

Pies, tarts, mufins… when it comes to savoury baking, the joys are endless. Ace the Easter break with these light-but-tempting treats
From a few simple ingredients – flour, water a nd salt – you can quickly make flatbreads. This quesadilla isn’t a fa st-food snack, it’s a wholesome meal for sharing.

VEGAN

BLACK BEAN QUESADILLA WITH KIWI AND JALAPEÑO SALSA VERDE

Serves 2 for dinner, 4 as a light lunch

For the flatbreads

450g wholegrain spelt flour

1 tsp good-quality salt

2 tsp baking powder

240ml hot water

For the black bean filling

1 red onion, chopped

120ml stock/water, plus extra for frying

3 garlic cloves, finely chopped

1½ tbsp tomato purée

1½ tsp dried oregano

1½ tsp ground cumin

1 tsp smoked hot paprika

½ tsp ground cinnamon

½ tsp ground star anise

480g tinned black beans

½ tsp salt (or more to taste)

2 small ripe avocados, mashed

For the salsa verde

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About Healthy Magazine

Have you thought about your sleep recently? It’s one of the key pillars of our wellbeing, which is why we’ve delved into all things bedtime this issue. Inside, you’ll find simple, science-backed fixes to all your sleep worries, from insomnia to snoring, plus our body clock training plan and moves to help you snooze. We investigate whether fat really deserves its bad rep, uncover the intricacies of the placebo effect, and explore 2019’s biggest wellness trend: blue health. Plus, our food section champions light Easter bakes, three beauty experts dish on their bedtime routines, and Jess Ennis-Hill talks family and fitness since retiring. Find all this and more in the brand new issue of Healthy!