Bean Quesadilla with Tomato Salsa
Full of flavour and qwik to prepare, these quesadilla's hit the spot on a Friday evening when I couldn't be bothered preparing anything.
Servings: 2
Calories: 2530kcal
Ingredients
- ½ cup chilli-flavoured beans
- ½ cup corn kernels
- 1 small red capsicum chopped
- 2 spring onions chopped
- 50 g reduced-fat cheddar grated
- 4 small, tin (40g) wholemeal pita pockets
- 1 cup baby spinach
- ½ small avocado diced
- 2 tomatoes chopped
- 2 tbp chopped fresh coriander optional
- 2 tbsp light sour cream to serve
Instructions
- In a small bowl, lightly mash beans, corn, capsicum, spring onion and cheddar.
- Top 2 pita pockets with baby spinach and bean mixture. Top with remaining pita pockets and toast in sandwich press for 1-2 minutes, or until cheese melts.
- In a small bowl, combine avocado, tomato and coriander (if using) to make salsa. Cut cooked quesadillas in half or quarters. Top with tomato salsa and sour cream.