Bean and avocado quesadillas
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Time to make:
$5.00 per serve
(at time of publication)
Full ingredients list:
8 extra-light tortillas
1/4 cup extra-light spreadable cream cheese
420g can chilli beans
200g spicy guacamole spread
1 chargrilled capsicum, cut in thin strips
4 cups baby rocket
Nutritional information (per serve)
Instructions and steps:
Step 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.
Step 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.
Step 3 Serve quesadillas topped with capsicum strips and rocket.
Make it gluten free: Use gluten-free torillas and check beans are gluten free.
Cook quesadillas in a large frying pan on medium heat for 1-2 minutes each side if you don’t have a sandwich press.
About this recipe
First published: August 2013