Black bean quesadillas

Step 1
Grease a non-stick fry pan with olive oil and heat over medium-high heat.

Step 2
Fry the onion and capsicum for 2-3 minutes or until tender.

Step 3
Add the black beans, garlic powder, onion powder, paprika and cumin to the pan and then add the water. Stir and cook for another minute. Set aside.

Step 4
In a small bowl, mash the avocados with a fork and mix in the coriander and lemon juice, season with salt and pepper to taste.

Step 5
Spread a quarter of the mashed avocado over half of one tortilla.

Step 6
Top with a quarter of the bean mixture, diced tomatoes and cheese.

Step 7
Fold the tortilla closed over the vegies.

Step 8
Repeat with the remaining tortillas and filling.

Step 9
Rinse and wipe down the fry pan and return to the heat.

Step 10
Grease with a light layer of olive oil.

Step 11
Pan fry each quesadilla on medium-high heat for 2-3 minutes per side or until the outside is crispy and the cheese has fully melted.

Step 12

Serve with light sour cream if desired.

Serving suggestion: Add 250g beef mince to the onion and fry until brown and cooked through. Continue with the recipe.  

Food safety tip: If you are taking leftovers for lunch, the quesadillas can be fried and cooled. They need to be kept cold so pack an ice brick.