Vegetable Quesadillas with Fresh Salsa

Ingredients for Vegetable Quesadillas with Fresh Salsa

• 4 medium plum tomatoes, diced

• 1/4 cup chopped red onion

• 1/4 cup fresh coriander, chopped

• 1 teaspoon fresh lime juice

• 1/4 teaspoons ground cumin

• 1/4 teaspoons salt

• 1 can (425g) low-sodium red kidney beans, rinsed and drained

• 1 tablespoon chopped chipotle chillies in adobo

• 4 fat-free 8-inch flour (or whole-wheat) tortillas

• 1 avocado, thinly sliced

• 4 cups baby spinach

• 1 cup reduced-fat shredded cheddar

How to make Vegetable Quesadillas with Fresh Salsa

In a bowl, combine tomatoes, onion, coriander, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.