Quesadilla with Homemade Citrus Guacamole
Nutrition per serving
Calories | 528 kcal |
Protein | 16 g |
Carbs | 60.7 g |
Fats | 27.1 g |
Saturated Fat | 5.2 g |
Monounsaturated Fat | 16.9 g |
Polyunsaturated Fat | 3 g |
Sugars | 5.9 g |
Fiber | 20.8 g |
Sodium | 785 mg |
Ingredients
Onion | |
Yellow Bell Pepper (capsicum) | |
Red Kidney Beans In Chili Sauce | |
Fresh Coriander | |
Romaine Lettuce | |
Cherry Tomatoes | |
Avocado | |
Lime | |
Whole Wheat Tortillas | |
Olive Oil | |
Fajita Seasoning |
Preparations
1. Peel/finely slice the onion into half-moon shapes.
1. Peel/finely slice the onion into half-moon shapes.
2. Chop the pepper into 1cm pieces.
3. Roughly chop the coriander and lettuce.
4. Halve the cherry tomatoes.
Cooking Instructions
1. In a frying pan, heat a tsp of olive oil over medium-low heat. Add the onions and peppers and cook for about 4 minutes before adding the fajita seasoning.
1. In a frying pan, heat a tsp of olive oil over medium-low heat. Add the onions and peppers and cook for about 4 minutes before adding the fajita seasoning.
2. Meanwhile, place three quarters of the kidney beans into a bowl with some of the liquid and mash the beans with the back of a fork into a paste. Add bean paste to the onion/pepper mixture with the remaining kidney beans and 3 tbsp of water. Lower the heat to low and gently simmer until thickened.
3. In a bowl, scoop out half the avocado and mash with the back of a fork. Add ½ a tsp of lime juice and a pinch of lime zest. Mix to combine and season with a pinch of salt and pepper.
4. When the sauce has thickened, remove from heat and stir in all but ½ a tbsp of the chopped coriander. Spoon the mixture along one end of the tortilla, then roll it up.
5. In a serving bowl, place the lettuce, cherry tomatoes and ½ a tbsp of coriander with a tsp of olive oil, a pinch of salt and pepper and gently toss to coat.
6. Serve the quesadilla with the salad and guacamole on the side.