Cheese quesadillas with bean and corn salad
Canned red kidney beans, rinsed, drained
260 g, (1 x 400g can)
canned corn kernels in brine, rinsed, drained
310 g, rinsed
1 small, chopped
2 medium, chopped
2 individual, thinly sliced
⅓ cup(s), coarsely chopped
192 g, (4x48g)
light cheddar cheese
120 g, (25% reduced fat)
- 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.
- Place tortillas on a flat surface. Sprinkle cheese over half of each tortilla. Fold over to enclose the filling.
- 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.