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Bean, Corn and Zucchini Quesadillas

Ingredients (serves 4)

8 mountain bread wraps
400g can red kidney beans, rinsed, drained
1 cup corn kernels, drained
1 medium zucchini, trimmed, finely diced
1 cup low fat grated cheddar cheese
Ground black pepper, to taste
2 large tomatoes, diced
Large green salad, to serve

Method

1. Sprinkle a piece of mountain bread with one quarter of beans, corn, zucchini and cheese. Season with pepper and place another piece of mountain bread. Repeat with remaining piece of mountain bread wraps.
2. Heat a large frying pan over medium-high heat and spray with oil. Add 1 quesadilla and cook for 2 minutes, until golden. Carefully turn quesadilla out onto a large plate. Slide back into pan and cook other side for a further 2 minutes, until golden. Repeat with remaining quesadillas.
3. Cut quesadillas into quarters and top with diced tomato. Serve with a green salad.

Nutritional Information PER SERVE
Energy (cal): 408cal
Protein: 23g
Fat: 9g
Carbohydrate: 52g
Sugar: 9g
Sodium: 768mg




 

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