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Avocado, black bean and sundried tomato quesadillas recipe
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34 ratings
Crammed full of gorgeously gooey cheese, creamy avocado and succulent sundried tomatoes, these quesadillas will bring a little Mexican sunshine to your plate! Give this easy vegetarian recipe a try for a simple midweek meal – just serve with a dollop of soured cream or salsa if you fancy. See method
Ingredients
- 1 large avocado, roughly chopped
- 200g (7oz) tinned black beans, rinsed and drained
- 40g (1 1/2oz) sundried tomatoes, chopped
- 1 x 125g pack mozzarella, drained and chopped
- 100g (3 1/2oz) cherry tomatoes, quartered
- 2 tbsp chopped coriander
- 1 lime, zested and juiced
- olive oil
- 8 flour tortillas
- 100g (3 1/2oz) Cheddar, grated
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
2705kj
648kcal
32%
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Fat
30g
43%
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Saturates
13g
63%
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Sugars
3g
4%
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Salt
2.2g
37%
of the reference intake
Carbohydrate 73.7g
Protein 23.2g
Fibre 9.1g
Method
- Preheat the grill to medium. In a large bowl, mix together the avocado, black beans, sundried tomatoes, mozzarella, cherry tomatoes, coriander, lime zest and juice. Season well.
- Add a little olive oil to a large ovenproof frying pan. Put 1 tortilla wrap in the pan and scatter with a quarter of the black bean mix. Top with a quarter of the Cheddar, season and then place another tortilla on top.
- Put the pan over a low to medium heat and press down with a spatula until the tortillas stick together. Cook for 2 minutes or until the base turns golden. Place the pan under the preheated grill to finish cooking for 1-2 minutes.
- Carefully remove the quesadilla from the pan and keep warm while you make the remaining three. When they’re all done, cut each into 4 wedges and serve hot.
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