Capsicum, rocket and mozzarella quesadillas

Photographer: Devin Hart

Quesadillas are simple and so delicious. These ones take it up a notch with gorgeous melted mozzarella and peppery rocket. Get ready for a high-calcium vegetarian meal in just 25 minutes.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

spray oil

400g bag Mexican-style frozen vegetables

420g can kidney beans, drained, rinsed

8 extra-light flour tortillas

4 cups rocketarugulaX, rinsed

¾ cup grated mozzarella cheese

4 tablespoons reduced-fat sour cream

4 tablespoons chunky salsa (we used Old El Paso)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Heat a non-stick frying pan with oil spray. Once hot add frozen vegetables and stir-fry until softened. Add kidney beans and stir until heated through.

2 Heat a flat frying pan and spray with oil. Heat 1 tortilla and top with vegetable mix, 1/2 cup rocket and a sprinkle of cheese then top with another tortilla. Press down on top using a plate. Once toasted flip over to toast other side.

3 Cut quesadillas in 4 pieces. Serve each with rocket, sour cream and salsa.

Variations

Make it gluten free: Use corn tortillas instead of flour tortillas. Check sour cream and salsa are gluten free.

Nutrition Info (per serve)

Calories 440 cal

Kilojoules 1840 kJ

Protein 22 g

Total fat 10 g

Saturated fat 5 g

Carbohydrates 60 g

Sugar 6 g

Dietary fibre 13 g

Sodium 540 mg

Calcium 360 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.