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
Ingredients
- 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
Method
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.
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Quesadilla with Beans