Make lunch time exciting again with these Mexican-style quesadillas filled with chicken, vegetables, beans and cheese.

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 zucchini, peeled into ribbons
• 1 small red onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tsp ground cumin
• 400g can red kidney beans, drained, rinsed
• 50g grape tomatoes, quartered
• 1/4 cup roughly chopped fresh coriander leaves
• 4 flour tortillas
• 2/3 cup coarsely grated reduced-fat cheddar
• 1/2 x 330g jar whole roasted peppers, drained, sliced
• 1 cup coarsely shredded cooked chicken
• 20g baby spinach
• 1/3 cup light sour cream
• 1 lime, cut into wedges

Follow the following steps to make it:

Step 1

Heat 1/2 the oil in a large frying pan over high heat. Cook zucchini, turning, for 2 to 3 minutes or until tender. Transfer to a plate.

Step 2

Heat remaining oil in pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ground coriander, cumin and beans. Cook, stirring, for 5 minutes or until beans are heated through. Remove from heat. Add tomato and fresh coriander. Season with salt and pepper. Stir to combine.

Step 3

Preheat a sandwich press. Place 2 tortillas on workbench. Top each with cheese, bean mixture, capsicum, chicken and spinach. Sandwich with remaining tortillas.

Step 4

Place quesadillas, one at a time, in sandwich press. Cook for 4 to 5 minutes or until well toasted and heated through. Cut into wedges. Serve with sour cream and lime.

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