Five-a-day vegie quesadillas
- 20m prep
- 20m cook
- 4Â servings
Cooked in a sandwich press, these quick and easy quesadillas are loaded with black beans, cheese and vegies.
Health Score*
MEDIUM
555 calories per serve
Allergens:Â Recipe may contain gluten, wheat, milk and lactose.
INGREDIENTS
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400g can black beans, rinsed, drained
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420g can corn kernels, drained
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1 red capsicum, deseeded, finely chopped
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140g (1 cup) grated butternut pumpkin
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60g baby spinach, shredded
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4 green shallots, thinly sliced
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8 flour tortillas
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160g (2 cups) grated cheddar, plus extra to sprinkle
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Bought tomato salsa, to serve
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Sour cream, to serve
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Coriander sprigs, to serve
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Lemon wedges, to serve
METHOD
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Step 1
Combine the beans, corn, capsicum, pumpkin, spinach and shallots in a large mixing bowl. Season well.
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Step 2
Preheat a sandwich press. Spray one side of a tortilla with oil and place oil-side down on a chopping board. Sprinkle with 1/4 cup cheddar, then top with 1/2 cup of vegetable mixture and fold over. Sprinkle the top with a little extra cheddar.
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Step 3
Place the quesadilla in the sandwich press. Close and cook for 2 minutes or until golden. Transfer to a chopping board and cut into wedges. Repeat with remaining vegetable mixture and cheese to make 7 more quesadillas. Dollop with salsa and sour cream. Sprinkle over coriander sprigs and serve with lemon wedges.
RECIPE NOTES
Cook’s tip: You can also cook quesadillas in a large non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side, pressing down firmly with a spatula, or until golden and crisp.