DAY 5
Tuna & Bean Quesadilla
SERVES 1 | PREP 5mins | COOK 8mins
If you’ve had one too many boring sandwiches for lunch, this toasted flatbread could be just what you’re looking for…
Ingredients
- 95g tuna in springwater, drained
- 125g tin four bean mix, drained & rinsed
- 2 tbs corn kernels, drained & rinsed
- 20g spinach leaves
- salt & pepper, to taste
- 2 small corn tortillas
- 2 tsp tasty cheese, grated
Method
- Mix together tuna, beans corn and spinach leaves. Season with salt and pepper.
- Scatter one tortilla with half the cheese, top with tuna bean mix, scatter over the remaining cheese and top with other tortilla.
- Lightly spray a frypan with oil and, when hot, gently place tortilla in the pan and cook for 3-4 minutes or until it becomes crisp and cheese is melting.
- To turn over, gently slide onto a plate, place a second plate on top, turn them over and slide quesadilla back into the pan that has been sprayed with oil again. Cook for another 3-4 minutes.
- Remove from pan and cut into 6 wedges to serve.
