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Quesadilla with Beans

Quesadilla with kidney beans, salsa and melted cheese. You are almost transported to Mexico when you eat these delicious quesadillas!

  • 4 servings


  • 420 g Kidney Beans
  • 8 Maize Tortillas (About 20cm In Diameter)
  • 200 g Spicy Tomatoes Salsa
  • 250 g Cherry Tomatoes
  • 2 Red Onion (In Half, Thin Rings)
  • ½ tsp Coarse Salt
  • 1 Pinch Freshly Ground Pepper
  • 150 g Grated Mozzarella
  • 250 g Natural Yogurt
  • 1 tsp Limes Zest (Unwaxed)
  • 1 tsp Freshly Squeezed Lime Juice
  • ½ tsp Coarse Salt
  • 1 Pinch Freshly Ground Pepper
  • 1750 g Fine-Striped Iceberg Lettuce
  • 2 Avocados
  • 2 Corn Cobs


Step 1

Pour the beans into a sieve, rinse with cold water and let them drain.

Step 2

Place 4 of the tortillas on a piece of baking paper (approximately 42 x 42 cm).

Step 3

Spread half of the salsa, tomatoes, onions and beans onto the tortillas. Sprinkle with salt and pepper and finally the cheese. Place the last 4 tortillas on top and close.

Step 4

Place the filled tortilla on a baking sheet - with the fold down. Bake the 4 quesadillas in the middle of the oven. Baking time - Approximately 10 minutes at 225°

Step 5

Stir together the quark, water, salt and pepper together. Taste.

Step 6

Serve the hot quesadillas along with quark, salad and the rest of the salsa.