Bean and Veggie Quesadillas with Guacamole

Bean and Veggie Quesadillas with Guacamole

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 8, 2017.
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Leave some slaw til heated through. plain for little ones.

Ingredients

Bean and Veggie Quesadillas

  • 1 red onion, thinly sliced
  • 1 tablespoon Mexican spice mix
  • 1 capsicum, core and seeds removed and thinly sliced
  • 1 courgette, grated
  • ½ punnet cherry tomatoes, cut in half
  • 1 can mild chilli beans
  • ½ bag grated Edam cheese
  • 1 pack wholewheat wraps

Slaw

  • 1 bag ranchslaw
  • ½ pottle sour cream
  • ½-1 tablespoon sweet chilli sauce

To Serve

  • 1 pottle guacamole
  • Remaining sour cream

Steps

  1. Preheat oven to 220°C. Line a tray with baking paper. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook red onion, Mexican spice mix and capsicum for about 3 minutes, until tender. Add courgette, cherry tomatoes and chilli beans to pan and cook a further 2 minutes, breaking up tomatoes with wooden spoon, until heated through.
  2. Remove pan from heat and fold cheese through bean mixture. Season to taste with salt and pepper.
  3. Lay wraps out on a flat surface and spread bean mixture over one half of each wrap. Fold to enclose the filling, forming a half round. Place on prepared tray and drizzle with oil. Bake for about 8 minutes, until golden and crispy. Turn once to ensure both sides are crispy.
  4. While quesadillas bake, combine all slaw ingredients in a medium bowl and toss to combine. Season to taste with salt and pepper.
  5. Cut quesadillas in half.
  6. To serve, divide bean and veggie quesadillas between plates and top with a dollop of guacamole and remaining sour cream. Serve slaw on the side

Nutritional Information

Energy 2598 kj
621 kcal
Protein 28.9g
Carbohydrate 59.3g
Fat 26.7g