Veggie quesadillas
Ingredients
8 (384g packet) multigrain tortillas
1/3 cup tomato salsa
11/3 cups grated reduced fat tasty cheese
400g can no-added-salt red kidney beans, drained
1 cup grated carrot
1 cup (30g) baby spinach leaves
Olive oil cooking spray
1 avocado, peeled and chopped
1 tbs lemon juice
Method
- Lay 4 tortillas on a clean surface. Spread with tomato salsa and sprinkle with half the grated cheese.
- Top each one evenly with kidney beans, grated carrot and spinach leaves. Sprinkle with remaining grated cheese. Cover with the remaining 4 tortillas.
- Heat a large non-stick frying pan and grease with cooking spray. Add one filled tortilla, cook over a medium heat for about 3 minutes or until golden underneath. Using an egg slide, carefully turn and cook other side until golden. Remove from pan.
- Repeat step 3 with remaining filled tortillas to make 4 quesadillas. Cool then cut each into 6 wedges.
- Mash avocado with lemon juice in a small bowl. Serve with quesadillas if desired.
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Recipe Info
Tip: Recipe can be cooked a day ahead. Keep cooked quesadillas refrigerated in a container until required.
These tasty quesadillas can also be eaten warm as an after school snack or served as a light dinner with a salad.
These tasty quesadillas can also be eaten warm as an after school snack or served as a light dinner with a salad.