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Bean, pepper & rocket quesadillas

Serves 4

Prep Time 10 min

Cooking Time 20 min

Ingredients

  • Cooking oil spray
  • 2 peppers, diced
  • 400g tin kidney beans in water, rinsed and drained
  • 100g frozen sweetcorn, thawed
  • 1tbsp Mexican seasoning
  • 8 flour tortillas
  • 125g reduced-fat cheese, grated
  • 70g rocket
  • 4tbsp 2% fat Greek yogurt, to serve

Method

  1. Spray a non-stick frying pan with oil and set over a medium-high heat. Stir-fry the peppers for 5 min or until softened. Add the beans, sweetcorn and Mexican seasoning and heat through.
  2. Lay 4 of the tortillas on a work surface, then scatter an eighth of the grated cheese over each. Divide the bean mixture among them, then scatter over a little of the rocket and the rest of the cheese. Top with the remaining 4 tortillas and press down firmly.
  3. Spray a clean non-stick frying pan with oil and set over a medium heat. Carefully add a quesadilla and cook for 1–2 min on each side until golden. Transfer to a board and cover with a clean tea towel,. Repeat with the remaining quesadillas.
  4. Cut each quesadilla into 4 triangles, then serve with the remaining rocket and the Greek yogurt.

Nutrition per serving

Read more on how we calculate nutrition.
427 26.3g 8.5g 4.2g 8.3g 8.4g 1.6g 469mg 64.3g 3.3mg

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