What’s great about it?
These quesadillas make the perfect leftover lunch for your kiddies and are great eaten cold! With six different kinds of veg and each serving providing 1 and a half serves of veg, you can rest easy knowing the kids are getting the nutrition they need to help them succeed throughout the school day.
Serves: 4 (makes 8) Prep Time: 15 minutes Cook Time: 25 minutes
Fruit & Veggies: 1.5 serves per portion
8 multigrain tortillas
1/3 cup tomato salsa
11/3 cups tasty cheese, reduced fat, grated
400g can red kidney beans, reduced salt, drained
1 cup carrot, grated
1 cup baby spinach leaves
Olive oil cooking spray
1 avocado, peeled and chopped
1 tablespoon lemon juice
1 medium tomato, diced
½ medium red onion, diced
1 medium red capsicum, sliced
½ avocado, diced
1 lime, juiced
LAY 4 tortillas on a clean surface. Spread with tomato salsa and sprinkle with half the cheese.
TOP each tortilla evenly with kidney beans, grated carrot and spinach leaves. Sprinkle with remaining grated cheese. Cover with the remaining 4 tortillas.
HEAT a large non-stick frying pan or an open sandwich toaster grill and grease with cooking spray. Add one filled tortilla, cook over a medium heat for about 3 minutes or until golden underneath. Using an egg slide, carefully turn and cook other side until golden. Remove from pan or toaster grill.
REPEAT the above step with remaining filled tortillas to make 4 quesadillas. Cool then cut each into 4 wedges.
MASH avocado with lemon juice in a small bowl. Serve with quesadillas if desired.
Recipe Courtesy of Healthy Kids NSW