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Low-cal vegetarian quesadillas with jalapeno and radish salsa recipe
Low-cal vegetarian quesadillas with jalapeno and radish salsa recipe
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Prep Time:
Cook Time:
35 minutes
Total Time:
35 minutes
Quick and delicious meatless Mexican quesadillas packed with avocado, beans, and cheese. Ready in just 35 minutes!
Ingredients:
  • 1 small avocado, finely chopped
  • 1 green shallot, finely chopped
  • 21.00 gm fresh lime juice
  • 1/2 tsp sriracha chilli sauce
  • 40.00 ml chopped fresh coriander leaves
  • 400g can no-added-salt red kidney beans, rinsed, drained
  • 125g bought chargrilled capsicum, finely chopped
  • 125g cherry tomatoes, finely chopped
  • 40g (1 ⁄2 cup) coarsely grated cheddar
  • 2.50 gm salt-reduced taco seasoning
  • 4 light flour tortillas
  • Lime wedges, to serve
  • 4 large radishes, trimmed, finely chopped
  • 1 fresh jalapeño chilli, deseeded, finely chopped
  • 82.50 ml chopped fresh coriander leaves
  • 1 lime, juiced
Instructions:
  • Combine all the ingredients in a bowl and season to make the jalapeño and radish salsa.
  • In a bowl, mix together ripe avocado, minced shallot, fresh lime juice, spicy sriracha, and 1 tablespoon of chopped fresh coriander. Season with salt and pepper to taste.
  • In a bowl, mix together kidney beans, capsicum, tomato, cheddar, taco seasoning, and the rest of the coriander. Season to taste.
  • Lay a tortilla on a tidy work area, spoon a quarter of the bean mixture onto half of the tortilla, then fold over the other half to enclose the filling.
  • Preheat a non-stick frying pan over medium heat, spray with oil, and cook the filled tortillas for 1-2 minutes on each side until golden. Repeat with the rest of the tortillas and bean mixture.
  • Halve the quesadillas and plate them with the zesty jalapeño and radish salsa, creamy guacamole, and fresh lime wedges.

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