Bean and veggie quesadilla

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.


  • 8 multigrain tortillas
  • 1/3 cup tomato salsa
  • 1 1/3 cups grated tasty cheese
  • 400g can no-added-salt red kidney beans, drained
  • 1 cup grated carrot, zucchini or whatever veggies you like
  • 1 cup (30g) baby spinach leaves


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