Cheese quesadillas with bean and corn salad
11
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A great quick and easy lunchtime meal to keep you feeling satisfied.
Ingredients
Canned red kidney beans, rinsed, drained
260 g, (1 x 400g can)
Canned corn kernels, rinsed and drained
310 g, rinsed
Avocado
1 small, chopped
Tomato(es)
2 medium, chopped
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
⅓ cup(s), coarsely chopped
Olive oil
1 tbs
Lime juice
2 tbs
Multigrain tortilla
192 g, (4x48g)
Light cheddar cheese
120 g, (25% reduced fat)
Instructions
1
Place beans, corn, avocado, tomatoes, shallots, coriander, oil and juice in a medium bowl. Season with salt and freshly ground black pepper. Toss to combine.
2
Place tortillas on a flat surface. Sprinkle cheese over half of each tortilla. Fold over to enclose the filling.
3
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat (see note). Cook tortillas, 2 at a time, for 2 minutes each side or until golden and cheese has melted. Repeat with remaining tortillas. Cut into wedges and serve with bean and corn salad.
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