A delicious and easy to prepare meal, that the whole family will love.
Servings: 4
Ingredients
2 medium tomatoeschopped
1 small red onionfinely chopped
½ cup fresh corianderfinely chopped
1 limejuice
1 avocadomashed
400g can of no-added-salt red kidney beansrinsed and drained
1 tsppaprika
1 tspground cumin
¼-½ tspchilli powder
½ red capsicum
4 large wholegrain tortillas
½ cup grated reduced-fat cheese
2 cups baby spinach
¼cup light sour cream, to serve
4 cups mixed salad leavesto serve
2Tbspbalsamic vinaigrette(made with 1 part olive oil to 1 part balsamic vinegar) to serve
Instructions
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.