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
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 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
Method
- 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.
- 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.
- Repeat with remaining tortillas.
- Cut each tortilla into eight wedges like a pizza and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
