Food & Wine
Bean, corn and avocado quesadillas
Mexican is one of our favourite cuisines, but it’s also often one of the unhealthiest. These quesadillas provide tons of healthy nutrients without compromising on taste.
Serves: 4
Ingredients:
- 8 flour tortillas
- 400g can red kidney beans, rinsed and drained
- 1 cup corn kernels, drained
- 1 avocado, finely chopped
- 1 cup reduced fat grated cheese
- 2 large tomatoes, diced
- Ground pepper, to taste
Method:
- Sprinkle a tortilla with a quarter of the beans, corn, avocado and cheese. Season with pepper and cover with a second tortilla.
- Repeat three times until all ingredients are used.
- Spray a large frying pan with oil and place on a medium-high heat.
- Add one quesadilla and cook for two minutes until golden. Flip and cook the opposite side until golden. Set aside.
- Repeat with remaining quesadillas.
- Cut each quesadilla into four pieces and serve with diced tomato on top.
What’s your favourite Mexican dish? Tell us about it in the comments below.
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