Refried bean, avo and capsicum quesadillas
Dietary
1 Vegetarian
Estimated cost $3.42
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
- 8 multigrain tortillas
- 1/4 cup spreadable cream cheese
- 435 grams refried beans can
- 2 avocados, smashed in a bowl with pepper and salt to taste
- 1 red capsicum, halved, seeded and cut into 1cm cubes
- 1 tsp olive oil
- 2 cups baby rocket leaves, washed
Instructions
- Spread each tortilla with cheese, set 4 aside.
- Top each of the 4 remaining tortillas with a 435 grams refried beans can, 2 avocados, smashed in a bowl with pepper and salt to taste and 1 red capsicum, halved, seeded and cut into 1cm cubes.
- Place remaining tortillas cheese side down, over the beans, avocado and capsicum to make 4 quesadillas.
- Preheat a sandwich press or fry pan and cook quesadillas, 1 at a time for 2 minutes (both sides if using fry pan) until golden.
- Transfer to a chopping board and cut in quarters.
- Serve quesadilla topped with rocket dressed in a little olive oil.
Notes
Tips
- Swap tortillas to gluten-free tortillas to suit dietary requirements.
- Add any fresh salad you like as a garnish.
- Replace cream cheese with vegan spreadable cheese or grated cheese.
- Squeeze some fresh lemon over the quesadilla and serve with a small dollop of sour cream on the side.
References
- National Health and Medical Research Council. Australian Dietary Guidelines Summary [Internet]. 2013 [cited 2021 Aug 16]. Canberra: National Health and Medical Research Council.
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