2 tsp, extra virgin variety
1 medium, finely chopped
½ medium, finely chopped
canned black beans, rinsed, drained
2 tbs, chopped, plus extra sprigs to garnish
4 individual, (4x40g)
reduced-fat 15% cheddar cheese
⅓ cup(s), grated
¼ medium, thinly sliced
baby spinach leaves
1 x 3 second spray(s)
- Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Cook tomatoes, capsicum and cumin, stirring, for 6–8 minutes or until tomato has softened. Stir in beans and chopped coriander. Season with salt and pepper. Transfer to a bowl.
- Heat ½ teaspoon remaining oil in same cleaned pan over medium heat. Place 1 tortilla in pan and sprinkle with 1 tablespoon cheese. Top with one-quarter of the tomato mixture and one-quarter of the avocado. Sprinkle with another tablespoon cheese and top with another tortilla. Cook for 1–2 minutes or until base is golden. Carefully turn and cook for 1–2 minutes or until base is golden. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining ingredients to make 3 more quesadillas.
- Lightly spray same pan with oil and heat over high heat. Cook spinach, stirring, for 30 seconds or until starting to wilt. Serve quesadillas with spinach and extra coriander.