Tuna quesadillas

In a hurry? These easy tuna quesadillas come together quickly and are perfect for busy weeknights or for a quick lunchtime meal.

Serves: 4

Time to make: 25 mins

Ingredients

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Filling
2 cups baby spinach leaves, washed
1 small red onion, finely chopped
3 tomatoes or 20 cherry tomatoes, chopped
5 tablespoons hummus
185g can tuna in spring water, drained
½ cup red kidney beans, rinsed, drained
1 ripe avocado, chopped
½ cup grated edam cheese
⅓ cup fresh coriandercilantroX
black pepper, to season
8 Farrah’s taco tortillas
spray oil
4 cups rocketarugulaX leaves, to serve
4 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil), to serve

Instructions

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1 Place spinach leaves in a dry pan and heat until just wilted.

2 In a bowl combine spinach, onion, tomatoes, 2 tablespoons of the hummus and remaining filling ingredients. Season with pepper.

3 Place a tortilla in a dry non-stick pan and scatter with a quarter of the filling. Place another tortilla on top to form a sandwich and press down lightly. Spray top tortilla with a little oil. Cook over a medium heat until lightly browned. Turn over by placing a plate the size of the tortilla over top. Hold plate and invert pan. Cook other side until tortilla is lightly browned and cheese has melted. Repeat with remaining tortillas.

5 Serve quesadillas cut in quarters with rocket tossed in dressing and remaining hummus.

Variations

Make it gluten free: Use gluten-free tortillas and check hummus is gluten free.

Nutrition Info (per serve)

Calories 464 cal

Kilojoules 1940 kJ

Protein 22 g

Total fat 27 g

Saturated fat 8 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 10 g

Sodium 520 mg

Calcium 280 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.