Mexican Style Red Bean Quesadillas
with Avocado and Corn Salad
Instructions
1 Prep
Peel and finely chop the red onion and garlic. Drain the kidney beans. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the garlic, taco seasoning and tomato paste and cook for 2 min further.
2 Simmer
Add the drained beans and the measured water. Cover with a lid and cook for 7-10 min. After 7-10 min, using a potato masher, mash the beans until smooth. Fold in the sour cream. Season with black pepper to taste.
3 Make salad
Meanwhile, halve the avocado and remove its stone. Scoop the avocado out of its skin and chop it into chunks. Chop the cucumber, cherry tomatoes and coriander. Drain the sweet corn. Add the lot to a bowl with a squeeze of lime juice. Toss.
4 Assemble
Place half of the tortilla wraps on a board. Sprinkle with half of the grated cheeses. Spread the warm bean mash over the top in an even layer. Sprinkle with the remaining cheese. Top with the remaining tortilla wraps and press down firmly - these are your quesadillas.
5 Fry
Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the quesadillas and cook for 2 min, pressing down with a spatula. Flip (see pro tip) and cook for a further 2 min. Repeat this process with the remaining quesadillas.
6 Serve
Slice the quesadillas into triangles and serve them with the avocado and corn salad.
Tips for fussy eaters
Make two batches of the bean mix and keep one of them mild.
Pro tip
Nervous about flipping the quesadillas with a spatula? Cover the pan with a large plate, hold it firmly, flip the pan and slide the quesadilla back into the pan.
Simple and tasty, Mexican style!
Cooking Time: 30 min
Cals 1009 · Prot 48 · Carbs 98 · Fat 51
Ingredients
Filling
Salad
For quesadillas
Simple and tasty, Mexican style!
Cooking Time: 30 min
Cals 1009 · Prot 48 · Carbs 98 · Fat 51
Instructions
1 Prep
Peel and finely chop the red onion and garlic. Drain the kidney beans. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the garlic, taco seasoning and tomato paste and cook for 2 min further.
2 Simmer
Add the drained beans and the measured water. Cover with a lid and cook for 7-10 min. After 7-10 min, using a potato masher, mash the beans until smooth. Fold in the sour cream. Season with black pepper to taste.
3 Make salad
Meanwhile, halve the avocado and remove its stone. Scoop the avocado out of its skin and chop it into chunks. Chop the cucumber, cherry tomatoes and coriander. Drain the sweet corn. Add the lot to a bowl with a squeeze of lime juice. Toss.
4 Assemble
Place half of the tortilla wraps on a board. Sprinkle with half of the grated cheeses. Spread the warm bean mash over the top in an even layer. Sprinkle with the remaining cheese. Top with the remaining tortilla wraps and press down firmly - these are your quesadillas.
5 Fry
Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the quesadillas and cook for 2 min, pressing down with a spatula. Flip (see pro tip) and cook for a further 2 min. Repeat this process with the remaining quesadillas.
6 Serve
Slice the quesadillas into triangles and serve them with the avocado and corn salad.
Tips for fussy eaters
Make two batches of the bean mix and keep one of them mild.
Pro tip
Nervous about flipping the quesadillas with a spatula? Cover the pan with a large plate, hold it firmly, flip the pan and slide the quesadilla back into the pan.
Ingredients
Filling
Salad
For quesadillas
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