Veggie quesadillas

At a glance

Preparation time: 30 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 6 wholegrain tortillas*
• ⅓ cup Mexican salsa
• ½ cup canned kidney beans* (reduced salt if available)
• ½ cup canned corn (reduced salt if available)
• 1 medium tomato, diced
• ⅓ cup diced green capsicum
• ½ teaspoon coriander paste (buy in a tube from the supermarket and store in the fridge)
• 1 cup grated cheese (reduced fat if available)

Steps

1. Combine the kidney beans, corn, tomato, capsicum and coriander.
2. Spread a thin layer of salsa on one half of each tortilla.
3. Heat a non-stick pan over medium heat.
4. Place a tortilla in the pan and place a heaped tablespoon of the bean mixture on one half, top with a small handful of cheese and fold over the other half to close. Press down with a spatula.
5. Cook 2 to 3 minutes on each side or until browned and cheese is melted.
6. Remove from pan and slice into small triangles to serve.

*Tips

• Quesadillas are traditionally white tortillas filled with cheese. This version is healthier because it's made using wholemeal tortillas with beans and vegetables.
• Kidney beans are very nutritious and contain fibre, protein and folate.

Watch how to make it

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