Ingredients
- 400g can red kidney beans, rinsed and drained
- 6 x 20cm-round flour tortillas
- 1 cup grated tasty cheese
- 2 green onions, chopped
- 1 teaspoon lime juice
- 2 tablespoons chopped coriander leaves
- 1 avocado, finely chopped
- 1 long red chilli, seeds removed, finely chopped
- 1/4 cup tablespoons medium taco sauce
Method
- Step 1Place kidney beans in a bowl and roughly mash with a fork. Stir through taco sauce, salt and pepper.
- Step 2To make a quesadilla, lay a tortilla on a flat work surface. Spread with a little of the bean mixture, some cheese and green onion. Repeat process with another tortilla and place on top of the first. Top with another tortilla to form a stack. Repeat step to make a second quesadilla with the remaining ingredients.
- Step 3Mix together avocado, chilli, coriander and lime juice in a small bowl until combined. Set aside.
- Step 4Heat a large non-stick frying pan over medium-low heat. Place one quesadilla in the pan, making sure it remains flat. Cook for 4-5 minutes. Gently slide out of the pan and, using two spatulas, carefully turn it over. Return to the pan and cook for a further 4-5 minutes until golden and crisp around the edges. Remove and repeat with remaining quesadilla.
- Step 5Cut into wedges and serve with avocado mixture.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1982 kj
Energy
27g
Fat Total
11g
Saturated Fat
8g
Fibre
19g
Protein
22mg
Cholesterol
692.44mg
Sodium
3g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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