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Bean, corn and zucchini quesadillas

Try these healthier alternative to the more traditional quesadilla recipes, by using yoghurt instead of sour cream, and choosing lower-fat cheese. Making small changes to your ingredients will still leave you with a delicious meal, but can make a large change to your health over time.


  • 8 gluten-free tortillas

  • 400g can no-added-salt red kidney beans, rinsed, drained

  • 1 cup (180g) no-added-salt corn kernels, drained

  • 1 zucchini, trimmed, finely diced

  • 1 cup (120g) reduced-fat cheddar, grated

  • 4 tablespoons low-fat plain yoghurt

  • 2 large tomatoes, diced

  • 60g mixed salad leaves

  • lime wedges, to serve


  1. Sprinkle one tortilla with a quarter each beans, corn, courgette and cheese. Season with freshly ground black pepper, then lay another tortilla on top. Repeat with remaining tortillas and filling.

  2. Lightly spray a large frying pan with olive oil and heat over medium-high heat. Add one quesadilla to pan and cook for 2 minutes or until golden. Carefully turn out onto a plate, then slide back into pan to cook on other side for 2 minutes or until golden. Transfer to plate and cover to keep warm. Respray pan and repeat with remaining quesadillas.

  3. Cut quesadillas into quarters and arrange on serving plates. Top with yoghurt, diced tomato and salad leaves, then serve with lime wedges.

Source: Healthy Food Guide

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