Bean & Corn Quesadilla - WellBeing Magazine

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