Bean, corn and courgette quesadillas
- 8 gluten-free tortillas
- 400g can no-added-salt red kidney beans, rinsed, drained
- 1 cup (180g) no-added-salt corn sweetcornXkernels, drained
- 1 courgette, trimmed, finely diced
- 1 cup (120g) reduced-fat cheddar, grated
- 4 tablespoons low-fat plain yoghurt
- 2 large tomatoes, diced
- 60g mixed salad leaves
- lime wedges, to serve
1 Sprinkle one tortilla with a quarter each beans, corn, courgette and cheese. Season with freshly ground black pepper, then lay another tortilla on top. Repeat with remaining tortillas and filling.
2 Lightly spray a large frying pan with olive oil and heat over medium-high heat. Add one quesadilla to pan and cook for 2 minutes or until golden. Carefully turn out onto a plate, then slide back into pan to cook on other side for 2 minutes or until golden. Transfer to plate and cover to keep warm. Respray pan and repeat with remaining quesadillas.
3 Cut quesadillas into quarters and arrange on serving plates. Top with yoghurt, diced tomato and salad leaves, then serve with lime wedges.
Swap the red kidney beans for black beans. You can also mash the beans into a paste to spread onto tortillas and help keep the filling intact.
Nutrition Info (per serve)
Total fat 9.8g
–Saturated fat 5.2g
Dietary fibre 12g
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