Bean, corn and zucchini quesadillas
(at time of publication)
Step 1 Sprinkle a tortilla with one quarter of beans, corn, zucchini and cheese. Season with pepper and place another tortilla on top. Repeat with remaining tortillas.
Step 2 Heat a large frying pan over medium-high heat and spray with oil. Add 1 quesadilla and cook for 2 minutes, until golden. Carefully turn quesadilla out onto a large plate. Slide back into pan and cook other side for a further 2 minutes, until golden. Repeat with remaining quesadillas.
Step 3 Cut quesadillas into quarters and top with diced tomato. Serve with a green salad.
Add tuna, prawns or white fish, some coriander and a pinch of cayenne pepper for a family-friendly meal where seafood is the star!
Serve with a dollop of low-fat natural yoghurt or low-fat sour cream.
About this Recipe
- 8 flour tortillas
- 400g can red kidney beans, rinsed, drained
- 1 cup corn kernels, drained
- 1 medium zucchini, trimmed, finely diced
- 1 cup low-fat grated cheddar cheese
- ground black pepper, to taste
- 2 large tomatoes, diced
- large green salad, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified