Bean and Vegie Quesadillas can be a little bit fiddly, but makes a nice lunch or dinner and is a great way to get extra vegies into your family’s diet!
Method
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Heat the oil in a large frying pan over medium high heat.
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Add the onion and cook for a couple of minutes, stirring often.
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Pop in the garlic, carrot and capsicum and continue cooking for 2 3 minutes or until everything starts to soften.
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Mix through the tomato, then add the beans, sugar, cumin and barbecue sauce. Cook for another couple of minutes.
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Season with salt and black pepper.
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Warm the tortillas in the oven or microwave according to packet directions so that they separate easily.
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Spread some of the bean mix over one tortilla.
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Top with cheese and avocado.
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Place another tortilla on top and slide into a warm non-stick frying pan over medium heat.
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When toasted on the bottom, slide out onto a plate, place your hand on top and flip over.
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Return the tortilla to the pan until both sides are golden.
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Repeat with the remaining mixture and tortillas.
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To serve, cut into quarters.
Recipe Hints and Tips:
- Bean and Vegie Quesadillas are not suitable for freezing.
- You can substitute the kidney beans for 4 bean mix.
- Alternatively cook the tortillas on a sandwich press and toast. Then lift off onto plate and cut to serve.
