- 1 ripe avocado, remove seed scoop out the flesh
- 2 sprigs coriander, roughly chop the leaves
- 1 lime
- 1 can black beans or kidney beans, drain off liquid and rinse with water
- ½ red capsicum, seeds removed and flesh cut into small cubes
- 1 small red onion, remove ends and papery skin then finely chopped
- ⅔ cup grated reduced-fat cheese
- 4 large wholemeal tortillas
Black bean quesadilla with speedy guacamole
Cheesy, cripsy and super easy these are sure to become your go-to for quick lunches and dinners
It’s this easy
Serves = 4
- In a bowl combine the avocado and mash with a fork.
- Add the coriander and juice of half the lime and mix.
- Cut the remaining lime into wedges
- Set aside while you make the quesadillas.
- In a bowl mix together the beans, capsicum, onions and cheese.
- Warm a frying pan on the stove over a medium heat. Add a small amount of oil followed by one of the tortillas. Evenly spread the bean mixture to cover half of the tortilla and fold the tortilla in half.
- Cook for 2-3 minutes. Using a spatula carefully flip the quesadilla and cook for another 2-3 minutes. You want the quesadilla to be golden on both sides and the cheese melted.
- Cook the remaining quesadillas.
- Cut the quesadillas into wedges and serve with guac and lime wedges.
- The quesadillas also cook really well in a sandwich press. Just give the tortilla a small brush or spray of olive oil before you cook them.
- If you're using small tortillas put the filling over the entire tortilla and place another one on top instead of folding the tortilla in half.
- You can try these with all sorts of fillings. It's a great way to use up leftover vegetables, cooked fish, chicken or meat.
Ok for gluten, soy and sesame if choosing correct tortillas