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.