Quesadilla with beans, cheese and greens

I always thought quesadillas needed some kind of meat to be interesting. That was until I tried this.


Ingredients:

  • 1 onion, chopped

  • 1 chinese garlic, finely chopped

  • 1 red or yellow paprika, chopped

  • 2 carrots, grated

  • 1 can (400gr) black or brown beans

  • 1 ts tomato purée

  • 1 ts cumin

  • 1 ts paprika

  • 1/2 ts smoked paprika

  • 2 ts oregano

  • 1 ts sugar

  • 1 can (400gr) chopped tomatoes

  • salt and pepper

  • 8 large corn tortillas

  • 150 gr grated cheese

And for the accompanying guacamole:

  • 2 large, ripe avocadoes

  • 2 cloves of garlic

  • salt and pepper

  • 1 lime, the juice

  • 1 handful of fresh koriander


Steps:

Start with a medium pan on medium heat, and add onions and garlic. Let them simmer until soft. Add paprika and carrots. Give them a few minutes, then add beans, tomato purée and spices. Wait a minute or two, then add the chopped tomatoes.

The bean stew can now simmer for 5-10 minutes while you prepare the guacamole.

Prepare the quesadillas by putting an even spread of bean stew on the tortilla, then cheese, then another tortilla on top. I usually cover the top tortilla with a sprinkle of olive oil, for taste, and to keep it from drying.

Bake in oven (200 degrees) until the cheese has melted, and serve immediately with guacamole, salsa and a green salat.

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