Full ingredients list:
1/2 cup Edgell Mexi Beans (Bean and Corn Salsa Mix)
1/2 small red capsicum, chopped
1 shallot, chopped
1/4 cup grated reduced-fat cheese
2 x lite wholemeal pita pockets
1/2 cup baby spinach
1/4 small avocado, diced
1 small tomato, chopped
1 tablespoon chopped coriander (optional)
1 tablespoon reduced-fat sour cream, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Lightly mash bean mix with capsicum, chopped shallot and cheese in a small bowl.
Step 2Top a pita with baby spinach and bean mix; place remaining pita on top and toast in sandwich press for 1–2 minutes, or until cheese is cooked to your liking.
Step 3Combine avocado, tomato and coriander (if using) to make salsa. Cut cooked quesadilla in half or into quarters; serve with tomato salsa and sour cream.
About this recipe
First published: December 2015