| KCAL | PRO | CARB | FAT | FIBER |
| 258.3 | 9.9g | 51.6g | 1.5g | 6.6g |
Makes 3 portions |
| Chopped Tomatoes 1 tin |
| Basmati Rice 1 boil in the bag |
| Onion 1 brown |
| Black Beans 1/2 tin, drained and cleane |
| Carrot 1 medium sized |
| Lime wedged |
| Garlic 3 cloves |
| Cumin 1 tsp |
| Paprika 1 tsp |
| Chilli Powder 1/4 tsp |
| Jalapeño 15g/1 small |
| Coriander fresh, sprig |
Method |
| Prep and cook the rice as per the packaging. As it cooks, move to the next steps. |
| Peel and chop the onion and add it to a pot with the olive oil, crushed garlic cloves, and the carrot (peeled and grated). |
| Cook on low to medium heat for 3 minutes before adding the tin of chopped tomatoes, chopped jalapeño, and spices. Cook on medium heat until the sauce reduces down (thickens - about 10-15 minutes). |
| Once thickened, lower the heat and add the black beans (drained and rinsed) and cooked rice. Mix well before serving with a few coriander leaves on top and a wedge of lime (to squeeze the juice over) |
| Continue to heat each filled quesadilla in the pan, flipping once, until the tortilla is golden brown and the cheese is melted. |
|
Transfer the cooked quesadillas to a cutting board and cut into wedges. |
If you're fed up with eating bland, boring white rice, this is sure to make your taste buds tingle. Packed with flavor and a healthy serving of fiber, this meal not only helps you reach your carbohydrate needs but also disguises the vegetables to help you hit your 5 with ease.
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