Bean, Capsicum & Greens Quesadilla
5 tomatoes. quartered
1 onion, roughly chopped
½ cumin powder
½ tsp salt
½ coriander powder
1½ cups kidney beans
1 avocado, mashed
1 red capsicum, sliced into strips
4 handfuls baby spinach/lettuce, shredded
2 handfuls fresh coriander leaves, chopped
2 red chillies
8 flour tortillas
Place the tomatoes, onion, cumin and coriander powders and the salt into a high speed blender and puree until smooth. Pour the liquid into a frying pan over a medium heat. Add the kidney beans and cook off for 10 minutes to reduce the sauce, stirring regularly.
Once the sauce has reduced, mash the kidney beans into the sauce with a potato masher.
Place the bean mix into a bowl and gather the ingredients to assemble the quesadillas.
Spread about ¼ cup of the bean mixture onto a tortilla. Add some mashed avocado, some capsicum strips, chopped greens, fresh coriander and chilli if desired. Place a second tortilla on top and place into a frypan on a medium heat. Cook for a few minutes or until the underside of the tortilla is golden brown. Carefully turn the tortilla over with a wide spatula and cook the underside. Remove from the frying pan and place onto a chopping board. Slice into 8 pizza shaped pieces.
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