Five-a-day vegie quesadillas

• 20m prep
• 20m cook
• 4 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: Recipe may contain gluten, wheat, milk and lactose.

INGREDIENTS

• 400g can black beans, rinsed, drained

• 420g can corn kernels, drained

• 1 red capsicum, deseeded, finely chopped

• 140g (1 cup) grated butternut pumpkin

• 60g baby spinach, shredded

• 4 green shallots, thinly sliced

• 8 flour tortillas

• 160g (2 cups) grated cheddar, plus extra to sprinkle

• Bought tomato salsa, to serve

• Sour cream, to serve

• Coriander sprigs, to serve

• Lemon wedges, to serve

METHOD

• Step 1

  Combine the beans, corn, capsicum, pumpkin, spinach and shallots in a large mixing bowl. Season well.

• 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.

• 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.