Quick toastie quesadillas
Great to fill up hungry kids and pack in lots of veg.
Ingredients
Makes 2, serves 4
4 wholemeal wraps
1 cup grated Edam cheese
2 cups vegetables (e.g. sweet corn, capsicum, see below for more suggestions)
200g black beans (drained and rinsed)
Method
Lay two wraps on a clean chopping board.
On each one, sprinkle a quarter of the cheese.
Then add half of the vegetables and black beans, then add remaining quarter of the cheese.
Place the second wrap on top of the cheese layer.
Carefully transfer to a hot sandwich press (it may be easiest to slide this off a chopping board or plate).
Toast until golden brown and the cheese has melted.
Chop each quesadilla into 4 wedges (or 6 wedges for smaller children).
Serve hot on their own, or with a dip (e.g. guacamole or natural yoghurt).
Vegetable suggestions - chopped or diced vegetables such as: avocado, capsicum, carrot, courgette, spinach, tomato, or fresh or frozen New Zealand sweet corn kernels, cooked.
Combination ideas:
Spinach, mushroom and cheese served with tomato salsa.
Canned tuna, corn, red capsicum and paprika (replace the black beans with canned tuna in spring water). Serve with guacamole.
Nutrition information based on basic recipe only.