Bean, Corn & Zucchini Quesadillas

Easy to make and full of flavour these quesadillas are so simple even your young kids can get involved in preparing them.

Cuisine: Mexican

Keyword: Australian Healthy Food Guide, Australian HFG, Bean, Corn & Zucchini Quesadillas, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, HFG, Mexican, Quesadillas

Servings: 4

Ingredients

8 gluten-free tortillas
400 g 1x can no-added-salt red kidney beans rinsed, drained
1 cup (180g) no-added-salt corn kernels drained
1 zucchini trimmed, finely diced
1 cup (120g) reduced-fat cheddar grated
4 Tbsp reduced-fat plain yoghurt
2 large tomatoes diced
60 g mixed salad leaves
lime wedges to serve

Instructions

Sprinkle one tortilla with a quarter each of beans, corn, zucchini and cheese. Season with freshly ground black pepper, then lay another tortilla on top. Repeat with remaining tortillas and filling.
Lightly spray a large frying pan with olive oil and heat over medium-high heat. Add one quesadilla to pan and cook for 2 minutes or until golden. Carefully turn out onto a plate, then slide back into pan to cook on other side for 2 minutes or until golden. Transfer to plate and cover to keep warm. Respray pan and repeat with remaining quesadillas.
Cut quesadillas into quarters and arrange on serving plates. Top with yoghurt, diced tomato and salad leaves, then serve with lime wedges.

Notes

From: Freer, Chrissy (July 2021) Make It Mexican in: Healthy Food Guide