Chef Ray – Vege Quesadillas

A delicious and easy to prepare meal, that the whole family will love.

Vege Quesadillas

A delicious and easy to prepare meal, that the whole family will love.
Servings: 4


  • 2 medium tomatoes chopped
  • 1 small red onion finely chopped
  • ½ cup  fresh coriander finely chopped
  • 1 lime juice
  • 1 avocado mashed
  • 400 g can of no-added-salt red kidney beans rinsed and drained
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ¼-½ tsp chilli powder
  • ½  red capsicum
  • 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 Tbsp balsamic vinaigrette (made with 1 part olive oil to 1 part balsamic vinegar) to serve


  • 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.
  • In a medium bowl, place kidney beans and mash gently with a fork. Stir through spices and capsicum.
  • 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.
  • 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 the cheese is melted. Repeat with remaining two tortillas.
  • Cut each quesadilla into four wedges. To serve, top with tomato salsa, mashed avocado and sour cream, with salad leaves tossed in vinaigrette on the side.


From: Cameron-Lee, Megan; 5pm Panic In (Feb 17) Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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