Vegetarian Quesadilla

Vegetarian Quesadilla
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 9.08 dollar
Difficulty level: 3 out of 4

13 Ingredients

Number of servings
4
Yoghurt & Lime Dressing
  • 1 lime
  • 3/4 cup light Greek-style yoghurt
  • 2 large flat mushrooms
  • 4 tomatoes, deseeded
  • 1 cup coriander leaves
  • 1 sweet corn
  • 1 zucchini
  • 5milliliter extra virgin olive oil spray
  • 250grams Mexican-style microwave rice
  • 3teaspoons Mexican-style chipotle in adobo sauce
  • 420grams organic no added salt black beans, rinsed
  • 4 tortilla wraps
  • 4 slices bio cheese

Nutrition per serving

2580 Kilojoules or 615 Calories
30% of daily energy intake*
Protein
19.4grams
Fat
18.9grams
Carbs
87.0grams
Sugars
13.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat a barbecue or chargrill pan over high heat. Spray corn with oil. Cook, turning often, for 12 minutes or until golden and tender. Cool, cut off kernels and place in a bowl.

Step 2 of 5

Meanwhile, spray zucchini and mushrooms with oil and season. Cook alongside corn, turning once, for 5 minutes or until just tender. Cool, chop roughly and add to bowl with corn. Add half the tomato, beans, rice, chipotle in sauce and three-quarters of the coriander. Stir to combine.

Step 3 of 5

Reduce heat to low. Lay wraps on a clean bench top. Spread 1 cup vegetable mixture over one half of each wrap. Top with cheese, fold over to enclose filling and spray with oil.

Step 4 of 5

Cook quesadillas for 3 minutes on each side or until charred and filling is heated through.

Step 5 of 5

To make the dressing, combine yoghurt, zest, lime juice and remaining coriander in a bowl. Season. Halve quesadillas, garnish with extra coriander, and serve with dressing, remaining tomato and extra lime wedges.

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