Avocado, black bean and sundried tomato quesadillas

Avocado, black bean and sundried tomato quesadillas recipe

3 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

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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