2 medium avocados, peeled & sliced into eighths 2
2 tsp lemon juice 10 ml
2 red peppers, diced 2
2 yellow peppers, diced 2
1 large onion, diced 11 14 oz (398 ml) can reduced-fat refried beans 1
3 cups salsa, divided 750 ml
1 cup low-fat cheddar cheese, grated 250 ml
8 8" (20 cm) whole wheat tortillas 8
1 cup fat-free sour cream 250 ml
1. Toss avocado slices in lemon juice to prevent browning. Set aside.
2. Stir-fry peppers and onion for 2 to 3 minutes over medium-high heat
in a nonstick skillet coated with cooking spray. Set aside.
3. Mix refried beans and pepper mixture with 1 cup (250 ml) of salsa
and the grated cheese in a medium bowl. Divide mixture into 8 equal
portions. Spread one portion over half of each tortilla.
4. Fold tortillas in half. Lightly brown tortillas on each side over
medium heat in a nonstick skillet coated with cooking spray.
5. To serve, cut each tortilla into 4 wedges.
Makes 8 portions. One portion=1 quesadilla topped with 1/4 cup (50 ml)
salsa, 2 tbsp (30 ml) fat-free sour cream and 2 slices avocado. Doubles
easily. Freezes well.