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Avocado, black bean and sundried tomato quesadillas recipe

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

Serves 4
20 mins to prepare and 20 mins to cook
648 calories / serving
Vegetarian

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

Energy
2705kj
648kcal 32%
Fat
30g 43%
Saturates
13g 63%
Sugars
3g 4%
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.

See more Mexican recipes