Vegetarian Quesadillas

Ingredients

• 2 medium tomatoes, chopped
• 1 small red onion, finely chopped
• 1/2 cup fresh coriander, finely chopped
• juice of 1 lime
• 1 avocado, mashed
• 400g can no-added-salt red kidney beans, rinsed, drained
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/4–1/2 teaspoon chilli powder
• 1/2 red capsicum, finely chopped
• 4 large wholegrain tortillas
• 1/2 cup grated reduced-fat cheese
• 2 cups baby spinach
• 1/4 cup light sour cream, to serve
• 4 cups mixed salad leaves, to serve
• 2 tablespoons balsamic vinaigrette (made with 1 part olive oil to 1 part balsamic vinegar), to serve

 

Method

1. 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.
2. In a medium bowl, place kidney beans and mash gently with a fork. Stir through spices and capsicum.
3. 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.
4. 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 cheese has melted. Repeat with remaining two tortillas.
5. Cut each quesadilla into four wedges and divide among 4 plates. To serve, top with tomato salsa, mashed avocado and sour cream, with salad leaves tossed in vinaigrette on the side.