Nutrition Info.(per serve)
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
1/2 cup red kidney beans, rinsed, drained
1 ripe avocado, chopped
1/2 cup grated edam cheese
1/3 cup fresh coriandercilantroX leaves
black pepper, to season
8 Farrah’s taco tortillas
4 cups rocketarugulaX leaves, to serve
4 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil), to serve
Total fat 27g
Saturated fat 8g
Dietary fibre 10g
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.
Make it gluten free: Use gluten-free tortillas and check hummus is gluten free.
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