Hot quesadilla quickie
very easy
30 mins
30 mins
Ingredients
- 1 can(s) (425 ml) Kidney beans
- 1 can(s) (425 ml) Vegetable corn
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 100 ml Taco sauce (bottle)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Cheddar cheese
- 200 g Feta
- 8 (approx. 20 cm Ø) Wheat tortillas
- 60 g Pumpkin seeds
- baking paper
Directions
- 1
Put the kidney beans and corn in a sieve, rinse cold and drain well. Peel onion and garlic and dice finely. Fry them in hot oil until translucent. Add the beans, corn and taco sauce and warm up briefly.
- 2
Season to taste with salt and pepper.
- 3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Grate cheddar, crumble feta. Mix both cheeses. Place the tortilla patties next to each other on the work surface.
- 4
Spread bean vegetables on top. Sprinkle with half of the cheese mixture and half of the pumpkin seeds.
- 5
Fold the tortillas and place them on the tray. Sprinkle with the remaining cheese mixture and pumpkin seeds and bake in a hot oven for about 10 minutes. Add tomato salad and sour cream to taste.
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