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Avocado, black bean and sundried tomato quesadillas recipe

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

  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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