- 0:30 Prep
- 0:25 Cook
- 4 Servings
- Advanced
Quesadillas filled with spicy mince are delicious with a generous dollop of creamy avocado smash.
Ingredients
- 1 tablespoon vegetable oil
- 500g beef mince
- 35g sachet taco seasoning
- 1/2 cup thick and chunky salsa
- 3 green onions, thinly sliced
- 125g can kidney beans, drained, rinsed
- 2 small avocados
- 1/4 cup lemon juice
- 8 flour tortillas
- 1 cup grated reduced-fat tasty cheese
- Olive oil cooking spray
- Lemon wedges, to serve
Method
- Step 1Heat oil in a saucepan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Stir in seasoning, salsa, onion and beans.
- Step 2Meanwhile, mash avocado and lemon juice together in a bowl. Set aside.
- Step 3Place 1 tortilla on a flat surface. Spread with one quarter mince mixture. Top with 1/4 cup cheese. Top with 1 tortilla. Repeat with remaining tortillas, mince mixture and cheese.
- Step 4Spray a frying pan with oil. Heat over medium heat. Place 1 quesadilla in pan. Spray top with oil. Cook, pressing down lightly with a spatula, for 1 to 2 minutes or until base is golden. Place a plate over frying pan and turn quesadilla over. Slide quesadilla, uncooked side down, into pan. Cook for 1 to 2 minutes or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining tortillas, mince mixture and cheese.
- Step 5Cut quesadillas into wedges. Serve with avocado smash and lemon wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
3038 kj
Energy
48g
Fat Total
16g
Saturated Fat
7g
Fibre
41g
Protein
117mg
Cholesterol
1475.04mg
Sodium
7g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
To freeze, place uncooked quesadillas between layers of Go-Between. Place in an airtight container. Freeze. Thaw in fridge overnight.
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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