Quesadillas
Serves: 8
Prep time: 15 minutes
Cook time: 25 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 8 multigrain tortillas
- ⅓ cup tomato salsa
- 1 ⅓ cups tasty cheese, reduced fat, grated
- 400g can red kidney beans, reduced salt, drained
- 1 cup carrot, grated
- 1 cup baby spinach leaves
- Olive oil cooking spray
- 1 avocado, peeled and chopped
- 1 tablespoon lemon juice
Salsa (optional)
- 1 medium tomato, diced
- ½ medium red onion, diced
- 1 medium red capsicum, sliced
- 1 lime, juiced
Method:
- LAY the tortillas on a clean surface. Spread with tomato salsa and sprinkle with the cheese.
- TOP half of each tortilla evenly with beans, grated carrot and spinach leaves. Fold in half.
- HEAT a large non-stick frypan or an open sandwich toaster grill and grease with cooking spray.
- ADD one filled tortilla and cook over a medium heat for about 3 minutes or until golden. Using a spatula, carefully turn and cook other side until golden. Remove from pan or toaster grill.
- REPEAT the above step with remaining filled tortillas to make 8 quesadillas. Cool then cut each in half.
- MASH avocado with lemon juice in small bowl.
- COMBINE salsa ingredients in separate small bowl (optional).
- SERVE quesadillas with avocado and salsa.
What's Great About It:
These quesadillas make the perfect leftover lunch and are great eaten cold! This is a fun and easy recipe to get the kids involved in the kitchen. They also make for a quick and delicious mid-week dinner.
