1 medium, finely chopped
½ medium, finely chopped
Canned black beans, rinsed, drained
1 400g can, (1 x 400g can)
2 tbs, chopped, plus extra sprigs to garnish
4 small, (4 x 40g)
Light tasty cheese
⅓ cup(s), grated, (40g)
¼ medium, thinly sliced
1 x 3 second spray(s)
- Heat 1 teaspoon oil in a large non-stick frying pan over medium–high heat. Cook tomato, capsicum and cumin, stirring, for 3–4 minutes or until tomato has softened. Stir in beans and coriander. Season with salt and pepper. Transfer to a bowl.
- Heat ½ teaspoon of remaining oil in same cleaned pan over medium heat. Place 1 tortilla in pan and sprinkle with a quarter of the cheese. Top with half the black bean mixture and half the avocado. Sprinkle with another quarter of the cheese and top with another tortilla. Cook for 1–2 minutes or until base is golden. Carefully turn and cook for a further 1–2 minutes or until other side is golden. Transfer quesadilla to a plate and cover loosely with foil to keep warm. Repeat to make 1 more quesadilla.
- Lightly spray same pan with oil and heat over high heat. Cook spinach, stirring, for 30 seconds or until just wilted.
- Cut quesadillas in half. Serve one half per person, with spinach on the side. Garnish with coriander sprigs.