Avocado, black bean and sundried tomato quesadillas recipe
Crammed full of gorgeously gooey cheese, creamy avocado and succulent sundried tomatoes, these quesadillas will bring a little Mexican sunshine to your plate! Give this easy vegetarian recipe a try for a simple midweek meal – just serve with a dollop of soured cream or salsa if you fancy.
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 648 calories / serving
Ingredients
- 1 large avocado, roughly chopped
- 200g (7oz) tinned black beans, rinsed and drained
- 40g (1 1/2oz) sundried tomatoes, chopped
- 1 x 125g pack mozzarella, drained and chopped
- 100g (3 1/2oz) cherry tomatoes, quartered
- 2 tbsp chopped coriander
- 1 lime, zested and juiced
- olive oil
- 8 flour tortillas
- 100g (3 1/2oz) Cheddar, grated
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Shop ingredientsEach serving contains
- Energy
- 2705kJ 648.0kcal
- Fat
- 30g
- Saturates
- 13g
- Salt
- 2.2g
- Sugars
- 3g
of the Reference intake
Carbohydrate 73.7gProtein 23.2gFibre 9.1g
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- Preheat the grill to medium. In a large bowl, mix together the avocado, black beans, sundried tomatoes, mozzarella, cherry tomatoes, coriander,lime zestand juice. Season well.
- Add a little olive oil to a large ovenproof frying pan. Put 1 tortilla wrap in the pan and scatter with a quarter of the black bean mix. Top with a quarter of the Cheddar, season and then place another tortilla on top.
- Put the pan over a low to medium heat and press down with a spatula until the tortillas stick together. Cook for 2 minutes or until the base turns golden. Place the pan under the preheated grill to finish cooking for 1-2 minutes.
- Carefully remove the quesadilla from the pan and keep warm while you make the remaining three. When they’re all done, cut each into 4 wedges and serve hot.
- See more Mexican recipes
