Mexican Bean, Corn and Carrot Quesadillas
Mexican Bean, Corn and Carrot Quesadillas
The grated vegies in this dish are somewhat disguised inside the triangles, so they are awesome for getting good nutrition into fussy eaters.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ cups chopped tomato
- 1 capsicum
- 1 chilli (optional)
- 1 onion
- 1 garlic clove
- 2 cups cooked red kidney beans, mashed
- 1 cup corn kernels
- 8 whole wheat tortillas
- ½ cup grated carrot
- ½ cup grated zucchini
- ½ cup chopped coriander leaves
- 1 avocado, mashed
Method
- Blend tomato, capsicum, chilli, onion and garlic clove in blender until liquefied. Pour tomato mixture into skillet and bring to the boil.
- Add mashed kidney beans and corn kernels. Stir and simmer for 20 mins or until it reduces and thickens.
- Heat large frying pan on medium heat. Place one tortilla in pan. Spoon half a cup of bean mixture on one side of tortilla. Place carrot and zucchini on top of bean mixture, then sprinkle with coriander.
- Spread mashed avocado on other half of tortilla and fold over. Cook for 1 min, turn with wide spatula and cook for 1 more min or until tortilla is golden brown on both sides.
- Remove from pan, place on chopping board and cut into pizza-like triangles.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
