CHEESY BEAN QUESADILLAS
400g can black beans or kidney beans, rinsed
3/4 cup grated tasty cheddar cheese
2 tomatoes, diced
few drops Tabasco sauce
4 large flour tortillas
2 teaspoons canola oil
2-3 cups baby salad greens
1 ripe avocado, diced
1 lemon
Combine the beans, cheese, a cup of diced tomatoes and the tabasco in a bowl.
Place the
tortillas on a board. Spread of the bean mixture on half of each of the tortillas. Fold in half, pressing gently to flatten.
Heat a little oil in a large non-stick frying pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides. Transfer to a cutting board and tent with foil to keep warm. Add more oil to the pan if necessary. Repeat with the remaining quesadillas. Serve the salad greens topped with the avocado, remaining tomatoes and a squeeze of lemon juice.- Serves 4
