Bean and cheese quesadilla with tomato salsa

Servings 1 person


  • Four bean mix½ 400g tin of Mexican chilli beans 3 bean mix
  • ½ red capsicum chopped
  • 1 shallot chopped
  • 30 g Reduced-fat grated cheese
  • 1 wholemeal pita breads
  • 50 g baby spinach
  • ¼ avocado diced
  • 1 large tomato chopped
  • 30 g bunch fresh coriander optional
  • 1 tablespoon reduced-fat sour cream to serve


  • Lightly mash bean mix with capsicum, chopped shallot and cheese in a small bowl.
  • Top a pita with baby spinach and bean mix; place remaining pita on top and toast in sandwich press for 1–2 minutes, or until cheese is cooked to your liking.
  • Combine avocado, tomato and coriander (if using) to make salsa. Cut cooked quesadilla in half or into quarters; serve with tomato salsa and sour cream.
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