Quesadillas with beans and vegetables

Name: Quesadillas with beans and vegetables
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1/4 red, green and yellow peppers; 1 small red onion; 35 g Gouda cheese; 3 black olives, without stone; 1 spring onion; 200 g Bean puree (tin; Refried Beans, boiled pinto beans); 2 (40 g each) Tortilla flat bread; 2-3 TEASPOONS Lime juice; 1 TEASPOON Oil; 7-10 Tbsp Coriander; 7-10 Tbsp Lime wedges

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1/4 red, green and yellow peppers
1 small red onion
35 g Gouda cheese
3 black olives, without stone
1 spring onion
200 g Bean puree (tin; Refried Beans, boiled pinto beans)
2 (40 g each) Tortilla flat bread
2-3 TEASPOONS Lime juice
1 TEASPOON Oil
7-10 Tbsp Coriander
7-10 Tbsp Lime wedges

Directions

1
Clean, wash, pat dry and dice the peppers. Peel onion, cut into six and cut into fine strips. Grate cheese. Cut olives into rings. Leek onion clean, wash and cut into rings
2
Spread the bean purée on the tortilla flat bread. Drizzle lime juice over it. Spread the vegetables, except for a few spring onion and olive rings, and the cheese on 1 tortilla half each, press in a little. Fold over the tortilla once.
3
Heat oil in a pan. Fry the tortillas on each side for 2-3 minutes at low heat until the cheese has melted. Remove the tortillas, cut them in half and sprinkle with olives, spring onion rings and coriander. Serve with lime wedges