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Bean & Corn Quesadilla

written by Adam Guthrie

vegan recipe bean corn homecooking

Bean & Corn Quesadilla

Bean & Corn Quesadilla

When our children were young, we made this quesadilla every week. It’s a perfect meal for a hungry family on the run after school and activities. The ingredients are placed into the tortilla, placed into the frying pan and as quick as a flash it’s ready to serve.

Serves: 4

VG

Ingredients

Method

  • 1½ cups tomatoes, cut into quarters
  • 1 onion, cut into quarters
  • 2 garlic cloves, peeled
  • 1 capsicum, seeds removed & chopped into large pieces
  • 1 red birds’ eye chilli (optional)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 × 400g tin kidney beans, drained & rinsed
  • 1 cup frozen corn kernels
  • 8 tortillas
  • 1 avocado, mashed
  • ½ cup fresh coriander leaves, chopped
  1. Blend tomatoes, onion, garlic, capsicum, chilli, cumin and ground coriander in food processor. Pour into saucepan and bring to boil. Add beans and corn. Stir and simmer for 10 mins until thick.
  2. Heat large frying pan on medium heat. Add 1 tortilla to pan and top with ¼ each of bean and corn mixture, avocado and coriander leaves. Top with another tortilla. Cook tortilla until brown and crisp on one side then turn with spatula and cook until brown and crisp on the other.
  3. Repeat with remaining tortillas.
  4. Cut each tortilla into eight wedges like a pizza and serve.

 




  

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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