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
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