SERVES 4 PREPARATION 5 MINUTES COOKING 12 MINUTES
425g can tuna in springwater,
drained, flaked 400g can kidney beans,
drained, rinsed ½ cup tomato salsa 4 flour tortillas 1 cup grated tasty cheese sour cream, diced avocado, coriander sprigs, lime wedges to serve
1. In a bowl, combine tuna, kidney beans and tomato salsa. Season. 2. Spoon tuna mixture over half of each tortilla. Sprinkle with cheese. Fold over to enclose filling. 3. In a nonstick frying pan over high heat, cook tortillas in two batches for 2-3 minutes each side. 4. Serve quesadillas cut into wedges, and topped with sour cream, avocado, coriander and lime wedges.