Nutrition Info.(per serve)
- oil spray
- 1 teaspoon cumin
- 2 teaspoons chilli powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 large red capsicum, finely chopped
- 1 stalk celery, finely chopped
- 400g can corn sweetcornXkernels, drained, rinsed
- 420g can lite baked beans in tomato sauce
- 4 wholegrain wraps
- 1/2 cup grated reduced-fat cheese
- 2 cup baby rocketarugulaX
- 2 medium-sized tomatoes, diced
- 1 ripe avocado, diced
- lime wedges, to serve
Total fat 23g
Saturated fat 4g
Dietary fibre 14g
1 Spray a small non-stick frying pan with oil and set over a medium heat. Add cumin, chilli powder, onion and garlic to pan with capsicum and celery. Cook for 3-4 minutes or until soft.
2 Add corn and baked beans to pan. Cook for 2-3 more minutes or until sauce thickens.
3 Preheat a sandwich press. Spray outsides of wraps with oil. Place 1 wrap in sandwich-press and spread with bean mixture. Scatter with cheese and top with other wrap. Press sandwich-press lid gently and cook for 2-3 more minutes or until cheese melts and wrap is warmed through. Transfer quesadilla to a plate. Repeat process for the 2 remaining wraps.
4 Cut quesadillas in quarters and place 2 quarters on each serving plate. Place rocket, tomatoes and avocado in a salad bowl. Toss.
5 Top quesadilla quarters with salad and serve with lime wedges.
Make it gluten free: Check spices and beans are gluten free and use gluten-free wraps.
To stop bean mixture from spilling in the sandwich press, leave a 2cm border from edge of wrap.
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