Mexican Style Red Bean Quesadillas
with Avocado and Corn Salad
Instructions
1 Prep and fry
Peel and finely chop the red onion and garlic. Rinse and drain the red 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 and mash
Add the drained beans and the measured water. Bring to a light simmer. 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
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 (reserve some for garnish). Rinse and drain the sweet corn. Combine the salad ingredients in a bowl and season with a squeeze of lime juice. Slice the remaining lime.
4 Assemble quesadillas
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 quesidillas.
5 Fry quesadillas
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. Garnish with the remaining coriander and lime.
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 finally slide the quesadilla back into the pan.
Simple and tasty, Mexican style!
Cooking Time: 30 min
Cals 1000.9 · Prot 46.3 · Carbs 136.8 · Fat 35.0
Ingredients
Filling
Salad
For quesadillas
Simple and tasty, Mexican style!
Cooking Time: 30 min
Cals 1000.9 · Prot 46.3 · Carbs 136.8 · Fat 35.0
Instructions
1 Prep and fry
Peel and finely chop the red onion and garlic. Rinse and drain the red 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 and mash
Add the drained beans and the measured water. Bring to a light simmer. 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
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 (reserve some for garnish). Rinse and drain the sweet corn. Combine the salad ingredients in a bowl and season with a squeeze of lime juice. Slice the remaining lime.
4 Assemble quesadillas
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 quesidillas.
5 Fry quesadillas
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. Garnish with the remaining coriander and lime.
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 finally slide the quesadilla back into the pan.
Ingredients
Filling
Salad
For quesadillas
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