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Stacked quesadillas (vg)

A fun twist on traditional, 2-layer quesadillas, with a vegetarian bean filling plus avocado and cheese
This recipe makes about 4 serves of quesadillas, plus 4 side dish serves of extra bean mix
Adapted from a Women's Weekly recipe for vegetarian quesadillas
Original post (with pictures) here


6 small tortillas, fajitas or burritos
1 can Mexibeans (regular kidney beans or beans of choice would work fine too)
1 tsp olive oil
1 onion, diced
1 tomato, diced
125g tinned corn (or fresh corn kernals)
1 zucchini, chopped
Few tbsp tomato salsa, mild or spicy to taste
1 avocado, chopped
Cheese, grated, enough for 5 layers and the topping


1. Preheat the oven to 180'C.

2. In a non-stick pan, heat the oil and saute the onion until golden. Add the diced tomato, corn, chopped zucchini, Mexibeans, and ~2 tbsp of the salsa. Mix through and leave over low heat for 5 - 10 minutes, stirring occasionally.

3. When the Mexibean mixture has warmed through, make your tortilla stack in a square or rectangular baking dish (or other oven-proof container).

4. Lay the first tortilla, spoon over a few heaped dessertspoons of Mexibean filling (enough to cover the tortilla evenly), add some chopped avocado and grated cheese, and then lay the next tortilla and repeat. You will probably use about half of the Mexibean filling.

5. After placing the top, sixth tortilla, spoon an additional ~1tbsp of salsa over the top and sprinkle with extra grated cheese.

6. Bake for 15 minutes, then cover with alfoil and bake for an additional 15 minutes.

7. Serve with the other half of the Mexibean filling (reheated just before serving), salad, spare salsa and/or avocado, and optional extra tortilla bread.