Mains

Bean and avocado quesadillas

Author: Tracey Meharg - Food stylist, Recipe developer, Author

Photographer: Mark O'Meara

Save to favs/meal planning

See favs

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

8 extra-light tortillas

¼ cup extra-light spreadable cream cheese

420g can chilli beans

200g spicy guacamole spread

1 chargrilled capsicum, cut in thin strips

4 cups baby rocketarugulaX

Instructions

Stay Awake

1 Spread each tortilla evenly with cheese. Set 4 aside. Top each of the other 4 tortillas with a quarter of the beans and guacamole and season with black pepper. Place remaining tortillas, cheese side down, over beans and avocado to make 4 quesadillas. Press each quesadilla down firmly.

2 Preheat a sandwich press. Cook quesadillas in batches for 2 minutes or until golden. Transfer to a heatproof board. Cut each quesadilla in quarters and divide among serving plates.

3 Serve quesadillas topped with capsicum strips and rocket.

Variations

Make it gluten free: Use gluten-free torillas and check beans are gluten free.

HFG tip

Cook quesadillas in a large frying pan on medium heat for 1-2 minutes each side if you don’t have a sandwich press.

Nutrition Info (per serve)

Calories 480cal

Kilojoules 2010kJ

Protein 17g

Total fat 13g

–Saturated fat 3g

Carbohydrates 65g

–Sugars 13g

Dietary fibre 12g

Sodium 470mg

Calcium 210mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT