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Bean and coriander quesadillas

  • 0:10 Prep
  • 0:08 Cook
  • 4 Servings


  • 400g can red kidney beans, rinsed, drained
  • 160g (2 cups) coarsely grated cheddar
  • 3/4 cup fresh coriander leaves
  • 3 shallots, trimmed, thinly sliced
  • 8 flour tortillas
  • 2 avocados, halved, stone removed, peeled, mashed
  • 2 ripe tomatoes, chopped


  • 1
    Combine the beans, cheddar, coriander and shallot in a bowl.
  • 2
    Heat a large non-stick frying pan over medium heat. Place 1 tortilla in the pan. Top with one-quarter of the bean mixture. Cook for 1 minute or until golden underneath. Place another tortilla on top to make a stack. Use an egg lifter to carefully turn over. Cook for 1 minute or until golden. Transfer the quesadilla to a serving plate. Repeat with the remaining tortillas and bean mixture.
  • 3
    Cut the quesadillas into wedges. Top with avocado and tomato.

Source: taste.com.au


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