15/02/2026
Quesadilla with beans and cheese
Ingredients (9)
400g can red kidney beans, rinsed and drained
6 x 20cm-round flour tortillas
1 cup grated tasty cheese
2 green onions, chopped
1 tsp lime juice
2 tbsp chopped coriander leaves
1 avocado, finely chopped
1 long red chilli, seeds removed, finely chopped
1/4 cup tbsp medium taco sauce
Method
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Step 1
Place kidney beans in a bowl and roughly mash with a fork. Stir through taco sauce, salt and pepper.
Step 2
To make a quesadilla, lay a tortilla on a flat work surface. Spread with a little of the bean mixture, some cheese and green onion. Repeat process with another tortilla and place on top of the first. Top with another tortilla to form a stack. Repeat step to make a second quesadilla with the remaining ingredients.
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Step 3
Mix together avocado, chilli, coriander and lime juice in a small bowl until combined. Set aside.
Step 4
Heat a large non-stick frying pan over medium-low heat. Place one quesadilla in the pan, making sure it remains flat. Cook for 4-5 minutes. Gently slide out of the pan and, using two spatulas, carefully turn it over. Return to the pan and cook for a further 4-5 minutes until golden and crisp around the edges. Remove and repeat with remaining quesadilla.
Step 5
Cut into wedges and serve with avocado mixture.
