(at time of publication)
- 2 medium tomatoes, chopped
- 1 small red onion, finely chopped
- ½ cup fresh coriandercilantroX, finely chopped
- juice of 1 lime
- 1 avocado, mashed
- 400g can no-added-salt red kidney beans, rinsed, drained
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼–½ teaspoon chilli powder
- ½ red capsicum, finely chopped
- 4 large wholegrain tortillas
- ½ cup grated reduced-fat cheese
- 2 cups baby spinach
- ¼ cup light sour cream, to serve
- 4 cups mixed salad leaves, to serve
- 2 tablespoons balsamic vinaigrette (made with 1 part olive oil to 1 part balsamic vinegar), to serve
1 To make tomato salsa, in a small bowl combine tomato, red onion, coriander and half of the lime juice. In another small bowl, combine remaining lime juice and avocado. Set both bowls aside.
2 In a medium bowl, place kidney beans and mash gently with a fork. Stir through spices and capsicum.
3 Spread one quarter of the bean mixture over half a tortilla. Top with one quarter of the cheese and baby spinach. Fold tortilla over to cover. Repeat with remaining tortillas.
4 Place a large non-stick frying pan over a medium heat. Place two folded tortillas in pan. Cook for 2 minutes each side, carefully flipping with a spatula halfway through, until tortillas are golden and cheese has melted. Repeat with remaining two tortillas.
5 Cut each quesadilla into four wedges and divide among 4 plates. To serve, top with tomato salsa, mashed avocado and sour cream, with salad leaves tossed in vinaigrette on the side.
Make it gluten free: Use gluten-free tortillas (or wraps) and check ground spices and sour cream are gluten free.
Quesadillas can also be cooked in a sandwich press for 2 minutes or until golden and cheese has melted.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 7g
Dietary fibre 10g
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