Veggie quesadillas
Ingredients
2 large tomato chopped
1 red onion finely chopped
½ cup Fresh coriander finely chopped
1 lime juiced
1 avocado mashed
400 g 400g tin of no-added-salt red kidney beans rinsed, drained
1 teaspoon paprika
1 teaspoon ground cumin- 0.5 tsp chilli powder
½ red capsicum finely chopped
4 large wholegrain tortillas
½ cup Reduced fat cheddar cheese grated
2 cups baby spinach
¼ cup light sour cream to serve
4 cups mixed salad leaves to serve
2 tbsp balsamic vinaigrette made with 1 part olive oil to 1 part balsamic vinegar, to serve
Instructions
- To make tomato salsa, in a small bowl combine tomato, red onion, coriander and half of the lime juice. In another small bowl, combine remaining lime juice and avocado. Set both bowls aside.
- In a medium bowl, place kidney beans and mash gently with a fork. Stir through spices and capsicum.
- Spread one quarter of the bean mixture over half a tortilla. Top with one quarter of the cheese and baby spinach. Fold tortilla over to cover. Repeat with remaining tortillas.
- Place a large non-stick frying pan over a medium heat. Place two folded tortillas in pan. Cook for 2 minutes each side, carefully flipping with a spatula halfway through, until tortillas are golden and cheese has melted. Repeat with remaining two tortillas.
- Cut each quesadilla into four wedges and divide among 4 plates. To serve, top with tomato salsa, mashed avocado and sour cream, with salad leaves tossed in vinaigrette on the side.
Nutrition
Calories: 418kcalCarbohydrates: 35gProtein: 15gFat: 23gSodium: 530mgFiber: 10gCalcium: 270mg
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