Bean and Veggie Quesadillas can be a little bit fiddly, but makes a nice lunch or dinner and is a great way to get extra veggies into your family’s diet!
Bean and Vegie Quesadillas
Crispy tortillas filled with beans, vegetables, and cheese. Hearty and vegetarian.
Course: LunchCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
1 tbsp Olive oil
1 number Brown onion-finely diced
2 number Garlic cloves -crushed
1 large Carrot-peeled, grated
0.5 number Capsicum-seeded, finely chopped (any colour)
2 number Tomatoes-chopped
400 gram Red kidney beans
0.5 tsp Sugar
0.5 tsp Ground cumin
1 tbsp Barbecue sauce
10 number Tortillas
Directions
- Heat the oil in a large frying pan over medium–high heat.
- Add the onion and cook for a couple of minutes, stirring often.
- Pop in the garlic, carrot and capsicum and continue cooking for 2–3 minutes or until everything starts to soften.
- Mix through the tomato, then add the beans, sugar, cumin and barbecue sauce. Cook for another couple of minutes.
- Season with salt and black pepper.
- Warm the tortillas in the oven or microwave according to packet directions so that they separate easily.
- Spread some of the bean mix over one tortilla.
- Top with cheese and avocado.
- Place another tortilla on top and slide into a warm non-stick frying pan over medium heat.
- When toasted on the bottom, slide out onto a plate, place your hand on top and flip over.
- Return the tortilla to the pan until both sides are golden.
- Repeat with the remaining mixture and tortillas.
- 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.
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