ITALIAN QUESADILLAS
SERVES 4 PORTIONS
WHITE BEAN SPREAD
(15oz./425g) 1 can white beans, rinsed and drained
1/4 cup olive oil, plus extra for brushing
1 tbsp. water
1 tbsp. lemon juice
1 garlic clove
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper
8 flour tortillas
1/2 cup chopped sun-dried tomatoes, drained
1/4 cup chopped fresh Italian parsley
2 avocados, very thinly sliced
NUTRITIONAL VALUES
Calories: 780kcal
Fat: 34.6g (6.4g S.Fat)
Carbs: 95.8g
Protein: 29.9g
Sugar: 3.9g
Sodium: 400mg
METHOD
For the white bean spread:
In a food processor, combine beans, oil, water, lemon juice, garlic, salt, and pepper and process until smooth. Season with salt to taste. Place aside.
To assemble the quesadillas: 5 tablespoons white bean spread on a tortilla, leaving a 1/2-inch border on top of the spread, arrange 2 tablespoons sun-dried tomatoes, 1 tablespoon parsley, and avocado. Season with salt and pepper and top with another tortilla. Brush the quesadilla with oil on both sides.
Cook the quesadilla for about 2 minutes on each side in a large non-stick skillet over medium-high heat, until lightly browned. To serve, remove from pan and slice like a pizza. Repeat the assembly and cooking method with the remaining ingredients to make 4 quesadillas.
To assemble the quesadillas: 5 tablespoons white bean spread on a tortilla, leaving a 1/2-inch border on top of the spread, arrange 2 tablespoons sun-dried tomatoes, 1 tablespoon parsley, and avocado. Season with salt and pepper and top with another tortilla. Brush the quesadilla with oil on both sides.
Cook the quesadilla for about 2 minutes on each side in a large non-stick skillet over medium-high heat, until lightly browned. To serve, remove from pan and slice like a pizza. Repeat the assembly and cooking method with the remaining ingredients to make 4 quesadillas.
