These tasty quesadillas can be eaten warm as an after-school snack, cold in a lunchbox or as a quick and veggie-filled meal anytime. They are also delicious served with mashed avocado.
Lay a tortilla on a clean surface. Spread with tomato salsa and sprinkle with half the grated cheese.
Top evenly with kidney beans, grated carrot/zucchini and spinach leaves. Sprinkle with remaining grated cheese. Cover with another tortilla.
Heat a sandwich press or non-stick frying pan. Add one filled tortilla and cook in press or over medium heat in a frying pan for about 3 minutes or until golden underneath. For the frying pan, use an egg slide to carefully turn and cook other side until golden. Remove from pan.
Repeat step 3 with remaining tortillas to make 4 quesadillas. Cool then cut each into 6 wedges.
Recipe can be cooked a day ahead. Keep cooked quesadillas refrigerated in a container until required
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