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Veggie quesadillas with tomato salsa

Make Mexican night extra special with these easy, veggie quesadillas. They're packed full of cheese and kidney beans for fibre and protein, and topped with mashed avocado to add creamy richness.

Serves 4

Prep Time 15 min

Cooking Time 10 min

Ingredients

  • 3 tomatoes, chopped
  • ½ small red onion, finely chopped
  • 4tbsp chopped fresh coriander
  • Juice 1 lime
  • 1 large avocado, mashed
  • 1 x 400g can no added salt red kidney beans, rinsed, drained
    and gently mashed with a fork
  • 2tsp Mexican spice blend
  • ½ red pepper, finely chopped
  • 4 large wholegrain tortillas
  • 100g reduced-fat cheese, grated
  • 50g baby spinach
  • 100g low-fat soured cream (we used Yeo Valley)
    and 100g mixed salad leaves, to serve

Method

    1. To make the salsa, mix the tomatoes, onion, coriander and half the lime juice in a small bowl and set aside. In a separate small bowl, stir the remaining lime juice into the avocado and set aside.
    2. Put the kidney beans in a medium bowl and stir through the spice mix and red pepper.
    3. Spread one-quarter of the bean mixture over half a tortilla. Top with one-quarter of the grated cheese
      and a quarter of the spinach. Fold the tortilla over to cover. Repeat with the remaining tortillas.
    4. Cut each quesadilla in half and top with the tomato salsa, mashed avocado and a dollop of soured cream. Serve with the mixed salad leaves.

QUICK COOK The quesadillas can also be cooked in a sandwich press for 2 min or until golden.

Nutrition per serving

Read more on how we calculate nutrition.
425 17g 22g 7.4g 13g 7.9g 1.1g 332mg 31.7g 3.4mg

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