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Vegetarian Quesadillas

Vege Quesadillas


  • 2 medium tomatoes, chopped
  • 1 small red onion, finely chopped
  • 1/2 cup fresh coriander, finely chopped
  • juice of 1 lime
  • 1 avocado, mashed
  • 400g can no-added-salt red kidney beans, rinsed, drained
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4–1/2 teaspoon chilli powder
  • 1/2 red capsicum, finely chopped
  • 4 large wholegrain tortillas
  • 1/2 cup grated reduced-fat cheese
  • 2 cups baby spinach
  • 1/4 cup light sour cream, to serve
  • 4 cups mixed salad leaves, to serve
  • 2 tablespoons balsamic vinaigrette (made with 1 part olive oil to 1 part balsamic vinegar), to serve



  1. To make tomato salsa, in a small bowl combine tomato, red onion, coriander and half of the lime juice. In another small bowl, combine remaining lime juice and avocado. Set both bowls aside.
  2. In a medium bowl, place kidney beans and mash gently with a fork. Stir through spices and capsicum.
  3. Spread one quarter of the bean mixture over half a tortilla. Top with one quarter of the cheese and baby spinach. Fold tortilla over to cover. Repeat with remaining tortillas.
  4. Place a large non-stick frying pan over a medium heat. Place two folded tortillas in pan. Cook for 2 minutes each side, carefully flipping with a spatula halfway through, until tortillas are golden and cheese has melted. Repeat with remaining two tortillas.
  5. Cut each quesadilla into four wedges and divide among 4 plates. To serve, top with tomato salsa, mashed avocado and sour cream, with salad leaves tossed in vinaigrette on the side.
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