Enjoy this healthy dinner recipe from RTE's Operation Transformation.

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 10 minutes
    • Mexican
    • Vegetarian

    Veggie Quesadilla

    Recipe Information

    Ingredients
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    ½ small red onion

    2 red peppers

    1 garlic clove

    10 cherry tomatoes

    60g Cheddar cheese

    200g tin kidney beans

    1 tbsp rapeseed oil (15g)

    1 ½ tsp ground cumin

    2 wholemeal wraps

    10g baby spinach leaves

    2 tbsp shop-bought salsa

    1 tsp natural yoghurt

    sea salt and freshly ground black pepper

    Method

    Preheat the oven to 200C / 400F / gas mark 6. Peel and thinly slice the red onion. Cut the peppers in half, then remove the seeds and core and thinly slice the flesh. Peel and crush the garlic. Dice the cherry tomatoes and grate the cheese. Drain the kidney beans into a sieve in the sink and rinse under cold running water. Drain well.

    Heat a frying pan over a medium to medium to high heat. Add the oil and swirl up the sides. Tip in the onion and peppers and sauté for about 5 minutes until tender and just beginning to pick up a bit of colour.

    Stir the garlic and cumin into the onion and pepper mixture and cook for another minute, stirring.

    Place the wraps on a baking sheet and divide the vegetable mixture between them. Spoon over the kidney beans and cherry tomatoes. Season lightly with a little salt, if using and pepper, then sprinkle the cheese on top. Place in the oven for 5 minutes until the cheese is beginning to melt and the bottom of the wraps are crisped up.

    Transfer the quesadillas to plates and top each one with a small pile of the spinach leaves and put a tablespoon of the salsa on top with half a teaspoon of yoghurt. Season with pepper to serve.