Bean and Vegie Quesadillas

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!

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!

serves
4
time needed
prep cook
ingredients
11
difficulty
Easy
rating (click to rate)
3.7 based on 3 ratings, click to rate

Ingredients

  • 1 tbsp Olive Oil
  • 1 Brown Onion finely diced
  • 2 Garlic Cloves crushed
  • 1 large Carrot peeled, grated
  • 1/2 Capsicum seeded, finely chopped (any colour)
  • 2 Tomatoes chopped
  • 400 grams Red Kidney Beans
  • 1/2 tsp Sugar
  • 1/2 tsp Ground Cumin
  • 1 tbsp Barbecue Sauce
  • 10 Tortillas


Method

  1. Heat the oil in a large frying pan over medium–high heat.
  2. Add the onion and cook for a couple of minutes, stirring often.
  3. Pop in the garlic, carrot and capsicum and continue cooking for 2–3 minutes or until everything starts to soften.
  4. Mix through the tomato, then add the beans, sugar, cumin and barbecue sauce. Cook for another couple of minutes.
  5. Season with salt and black pepper.
  6. Warm the tortillas in the oven or microwave according to packet directions so that they separate easily.
  7. Spread some of the bean mix over one tortilla.
  8. Top with cheese and avocado.
  9. Place another tortilla on top and slide into a warm non-stick frying pan over medium heat.
  10. When toasted on the bottom, slide out onto a plate, place your hand on top and flip over.
  11. Return the tortilla to the pan until both sides are golden.
  12. Repeat with the remaining mixture and tortillas.
  13. To serve, cut into quarters.

Notes

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.

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