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Greatest plates · Main
Cheesy vegetable and bean quesadilla stack
A tall stack of tortillas layered with melty cheese, spiced beans and colourful veg, then cut into wedges. Fun, cheesy and satisfying.
Serves 8Prep 15 minCook 25 min
Containsdairy · gluten
Protein 19%Carbs 46%Fat 35%
About 568 kcal a serve — 27 g protein, 66 g carbs, 23 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Cook the veg filling
Heat the olive oil in a pan over medium heat and cook the capsicum and corn for 5 minutes until softened.
In the panSoften →
5 min
Spice the beans
Add the kidney beans, cumin and smoked paprika and cook for 3 minutes, lightly mashing some beans so the mix holds together. Season well.
In the panMash in →
3 min
Build the stack
LayerPlace one tortilla on a lined tray, spread over a third of the bean mix, a handful of spinach and some cheese, then repeat, finishing with a tortilla and a good layer of cheese on top.
On the trayLayer all →
Bake the stack
200°CBake at 200°C for 15 minutes until the top is golden and the cheese is fully melted and bubbling.
Rest and slice
Let the stack sit for 3 minutes so it firms up, then slice into wedges like a cake.
3 min
Serve
On topServe the wedges warm with a dollop of greek yoghurt on the side.
On the plateServe →
Cook's noteMash some of the beans so the layers grip together and the stack slices neatly. A spoon of yoghurt on the side is lovely with it.
Estimated per serve
568 kcal · 27 g protein · 66 g carbs · 23 g fatestimates, within ~10%
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