Leftover filling can be kept in an airtight container in the fridge for 1 to 2 days. If you like, add 1 sliced red chilli to the mixture.
| Prep 5 mins | Cook 12 mins | Serves 4 |
425 g can tuna in springwater, drained, flaked
400 g can kidney beans, drained, rinsed
½ cup tomato salsa
4 flour tortillas
1 cup grated tasty cheese
Sour cream, diced avocado, coriander sprigs, lime wedges, to serve
1 In a bowl, combine tuna, kidney beans and tomato salsa. Season.
2 Spoon tuna mixture over half of each tortilla. Sprinkle with cheese. Fold over to enclose the tuna filling.
3 In a non-stick pan over high heat, cook the tortillas in two batches, 2 to 3 mins on each side.
4 Serve quesadillas cut into wedges, topped with sour cream, avocado, coriander and lime.
CHEF’S TIP
Leftover filling can be kept in an airtight container in the fridge for 1 to 2 days. If you like, add 1 sliced red chilli to the mixture.
