Vegan Mexican Bean Corn Zucchini & Carrot Quesadillas

Mexican Bean, Corn, Zucchini & Carrot Quesadillas

Mexican Bean, Corn, Zucchini & Carrot Quesadillas

(Serves 4)


2 cups mexican bean mix

8 whole wheat tortillas

2 avocados, mashed

1 zucchini, grated

1 carrot, grated

1 corn cob, kernels removed

Refried Bean Mix:

3 cups of cooked red kidney

beans (2 x 425g tins)

1 small red chilli, sliced

2 garlic cloves, finely chopped

1 onion, diced

1 tbsp ground cumin

1 tbsp ground coriander

1 tin tomatoes

1 red capsicum, sliced

1 cup liquid vegetable stock

Method for Refried Bean Mix:

Heat a frying pan over a high heat. Add the onion, garlic and sauté until golden brown.

Add a little water to deglaze the pan. Add the cumin and coriander powders and stir.

Add the capsicum and stir. Add the tin of tomatoes, the stock and the kidney beans and mix well.

Reduce the heat and simmer for 10 minutes or until thick. Stir the bean mixture and gently mash it with a potato masher to thicken.


Heat a pan over a high heat. Spread some refried beans over a tortilla. Spread the avocado, carrot, zucchini and some corn to the tortilla. Cover with another tortilla and add to the heated non-stick frying pan. Carefully turn over the quesadillas once it is browned on the underside and brown on the other side, then remove from the pan and cook the remaining quesadillas. Place each quesadilla onto a chopping board and cut into eighths, then serve with a dollop of avocado and grated vegetable garnish.

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