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Bean quesadilla with tomato salsa

  • Time to make: 5 mins
  • Serving: 1 person
Ratings: 5.0
Ingredients

Ingredients

  • ¼ cup chilli-flavoured beans
  • ¼ cup corn kernels
  • ½ small red capsicum, chopped
  • 1 spring onion, chopped
  • 25g reduced-fat cheddar, grated
  • 2 small (40g) wholemeal pita pockets
  • ½ cup baby spinach
  • ¼ small avocado, diced
  • 1 tomato, chopped
  • 1 tablespoon chopped coriander (optional)
  • 1 tablespoon reduced-fat sour cream, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 In a small bowl, lightly mash beans, corn, capsicum, spring onion and cheddar.

    2 Top a pita pocket with baby spinach and bean mixture. Top with remaining pita pocket and toast in sandwich press for 1-2 minutes, or until cheese melts.

    3 Combine avocado, tomato and coriander (if using) to make salsa. Cut cooked quesadilla in half or quarters. Top with tomato salsa and sour cream.

    Variations

    Make it gluten free: Use gluten-free pita and check beans and sour cream are gluten free.

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