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Bean and avocado quesadillas

Author: Tracey Meharg - Food stylist, Recipe developer, Author

Photographer: Mark O'Meara

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

8 extra-light tortillas

¼ cup extra-light spreadable cream cheese

420g can chilli beans

200g spicy guacamole spread

1 chargrilled capsicum, cut in thin strips

4 cups baby rocketarugulaX

Instructions

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1 Spread each tortilla evenly with cheese. Set 4 aside. Top each of the other 4 tortillas with a quarter of the beans and guacamole and season with black pepper. Place remaining tortillas, cheese side down, over beans and avocado to make 4 quesadillas. Press each quesadilla down firmly.

2 Preheat a sandwich press. Cook quesadillas in batches for 2 minutes or until golden. Transfer to a heatproof board. Cut each quesadilla in quarters and divide among serving plates.

3 Serve quesadillas topped with capsicum strips and rocket.

Variations

Make it gluten free: Use gluten-free torillas and check beans are gluten free.

HFG tip

Cook quesadillas in a large frying pan on medium heat for 1-2 minutes each side if you don’t have a sandwich press.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2010 kJ

Protein 17 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 13 g

Dietary fibre 12 g

Sodium 470 mg

Calcium 210 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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