Quesadillas with Homemade Citrus Guacamole
Nutrition per serving
Calories | 744 kcal |
Protein | 25.2 g |
Carbs | 96.6 g |
Fats | 31.4 g |
Saturated Fat | 7.2 g |
Monounsaturated Fat | 18.1 g |
Polyunsaturated Fat | 3.4 g |
Sugars | 10.1 g |
Fiber | 30.6 g |
Sodium | 1,291 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 | |
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 ½ a tbsp 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 ½ a tbsp 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. Equally divide the mixture and spoon it along one end of each tortilla, then roll them 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 quesadillas with the salad and guacamole on the side.