Veggie Quesadillas (HC)
Ingredients
1 tsp olive oil
½ onion, sliced
¼ red pepper (bell pepper), sliced
¼ green pepper (bell pepper), sliced
1 tsp paprika powder
½ tsp ground coriander (cilantro)
½ tsp oregano
Pinch of chilli powder (optional)
1 tsp garlic granules or 1 garlic clove, crushed
Sprinkle of black pepper
1 tbsp (0.75 Aus tbsp – 15ml) tomato puree (tomato paste)
45g (¼ cup) (1½ oz) black beans
66g (¼ cup) (2 oz) sweetcorn (whole kernel corn)
1 wholemeal wrap
1 tbsp (0.75 Aus tbsp – 15ml) sour cream / full-fat Greek yoghurt
30g (⅕ cup) (1 oz) vegetarian Cheddar cheese, grated
Avocado Salad:
½ avocado, sliced
6 cherry tomatoes, halved
1 tbsp (0.75 Aus tbsp – 15ml) lime juice
Touch of olive oil (extra virgin if you have it)
¼ red onion, sliced
A pinch of paprika powder
A pinch of ground coriander (cilantro)
Sprinkle of black pepper
Instructions:
Add the olive oil, onion, red pepper (bell pepper) and green pepper (bell pepper) to a frying pan over a medium heat.
Cook for 2-3 minutes and then add paprika powder, coriander (cilantro), oregano, chilli powder, garlic, black pepper and tomato puree (tomato paste). Mix well to combine.
Then add the beans and sweetcorn (whole kernel corn). Mix well to ensure everything is coated in the seasoning.
Cook for 2-3 minutes, then taste test and add more seasoning or spices if required.
To prepare the avocado salad, add all the salad ingredients into a bowl and mix around. Taste test and add more seasoning if required.
Take the wrap and spread a thin layer of sour cream (or Greek yoghurt) over it.
Sprinkle over the grated cheese, then spoon the bean mixture onto half of the wrap. Then fold the other half of the wrap over the mixture. Press down on the wrap so it is firmly closed.
Pop the quesadilla onto a clean dry frying pan, then cook on a medium heat for around 2 minutes on each side.
Once ready, serve the quesadilla with avocado salad on the side.
