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Photo of Cheese quesadillas with bean and corn salad by WW

Cheese quesadillas with bean and corn salad

11
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

You could also cook these in a preheated sandwich press for 2–3 minutes.

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