Low Cal Vegetarian Quesadillas Jalapeno Radish Salsa Recipe

Ingredients

• 1 small avocado, finely chopped
• 1 green shallot, finely chopped
• 1 tbsp fresh lime juice
• 1/2 tsp sriracha chilli sauce
• 2 tbsp chopped fresh coriander leaves
• 400g can no-added-salt red kidney beans, rinsed, drained
• 125g bought chargrilled capsicum, finely chopped
• 125g cherry tomatoes, finely chopped
• 40g (1 ⁄2 cup) coarsely grated cheddar
• 1 tsp salt-reduced taco seasoning
• 4 light flour tortillas
• lime wedges, to serve
• 4 large radishes, trimmed, finely chopped
• 1 fresh jalapeño chilli, deseeded, finely chopped
• 1/3 cup chopped fresh coriander leaves
• 1 lime, juiced

Method

1. To make the jalapeño and radish salsa, combine all the ingredients in a bowl. Season.
2. Combine avocado, shallot, lime juice, sriracha and 1 tbs coriander in a bowl. Season.
3. Combine the kidney beans, capsicum, tomato, cheddar, taco seasoning and remaining coriander in a bowl. Season.
4. Place a tortilla on a clean work surface. Place one-quarter of the bean mixture on 1 half of the tortilla. Fold over remaining side to cover.
5. Heat a non-stick frying pan over medium heat. Spray with oil and cook the filled tortilla for 1-2 minutes each side or until golden. Repeat with remaining tortillas and bean mixture.
6. Cut the quesadillas in half. Serve with the jalapeño and radish salsa, guacamole and lime wedges.