Quesadilla with Homemade Citrus Guacamole

Nutrition per serving

Calories528 kcal
Protein16 g
Carbs60.7 g
Fats27.1 g
Saturated Fat5.2 g
Monounsaturated Fat16.9 g
Polyunsaturated Fat3 g
Sugars5.9 g
Fiber20.8 g
Sodium785 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.

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.

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.