Bean, mozzarella and vegie quesadillas
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Time to make:
$3.40 per serve
(at time of publication)
Full ingredients list:
1 cup frozen sweet corn
1/2 medium red capsicum, diced
1/2 medium green capsicum, diced
1 small red onion, diced
420g can no-added-salt kidney beans, rinsed, drained
8 light tortillas
4 cups rocket
3/4 cup grated mozzarella
4 tablespoons light sour cream
4 tablespoons store-bought chunky tomato salsa
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large non-stick frying pan with olive oil and set over medium heat. Add sweet corn, capsicums and onion; stir-fry until soft. Add kidney beans and stir to heat through.
Step 2 Spray a large, flat non-stick frying pan with olive oil; set over medium–high heat. Place a tortilla in pan and top with vegie–bean mixture, ½ cup of the rocket and a sprinkling of mozzarella; top with another tortilla, flattening with a plate. Cook for 2–3 minutes, or until lightly toasted, then flip to toast other side. (Repeat process to make 3 more quesadillas.)
Step 3 Cut quesadillas into quarters and serve with light sour cream, salsa and remaining rocket.
About this recipe
First published: October 2014