SnackMain Course

Vegetarian Quesadillas

Name: Vegetarian Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portioner
Cuisine: mexican
Ingredients: 1 spsk. olive oil; 0,5 stk. yellow onion finely diced; 2 fed garlic minced; 1 dåse black beans rinsed and drained; 0,5 kop corn kernels frozen or canned, drained; 0,5 tsk. chili powder; 0,25 tsk. cumin; 0,25 tsk. salt; 0,13 tsk. black pepper; 4 stk. flour tortillas 8-inch; 1 kop shredded cheddar cheese; 2 spsk. salsa (valgfrit); 2 spsk. sour cream (valgfrit); 0,5 stk. avocado sliced (valgfrit)

Crispy tortillas filled with melty cheese and a savory black bean and corn mixture. This quick and customizable snack is perfect for a light meal or appetizer.

En original opskrift af Forkin

Tid i alt: 25 min.
Portioner: 2
Sværhedsgrad: Nem
Pr. portion: 1.046 kcal

Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 spsk.olive oil
0,5 stk.yellow onion, finely diced
2 fedgarlic, minced
1 dåseblack beans, rinsed and drained
0,5 kopcorn kernels, frozen or canned, drained
0,5 tsk.chili powder
0,25 tsk.cumin
0,25 tsk.salt
0,13 tsk.black pepper
4 stk.flour tortillas, 8-inch
1 kopshredded cheddar cheese

for serving

2 spsk.salsa(valgfrit)
2 spsk.sour cream(valgfrit)
0,5 stk.avocado, sliced(valgfrit)

Udstyr

large skillet · knife

Fremgangsmåde

Trin for trin

1
Heat olive oil in a large skillet or pan over medium heat.
Ca. 1 min.
2
Add the yellow onion and cook until softened, about 3-5 minutes.
Ca. 4 min.
3
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
4
Add black beans, corn kernels, chili powder, cumin, salt, and black pepper to the skillet.
5
Cook the mixture for 3-5 minutes, stirring occasionally, until heated through.
Ca. 4 min.
6
Remove the bean mixture from the skillet and set aside.
7
Wipe the skillet clean if necessary, then return it to medium heat.
8
Place one flour tortilla in the hot skillet.
9
Sprinkle shredded cheddar cheese over half of the tortilla.
10
Spoon some of the bean and corn mixture over the cheese.
11
Fold the other half of the tortilla over the filling to create a half-moon shape.
12
Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted and bubbly.
Ca. 5 min.
Kokkens note: Adjust heat to prevent burning while ensuring cheese melts thoroughly.
13
Remove the cooked quesadilla from the skillet and repeat with the remaining tortillas, cheese, and bean mixture.
14
Slice each quesadilla into wedges and serve immediately with optional salsa, sour cream, or avocado.

Pr. portion

Næringsindhold

70%Score

Kalorier: 1.046kcal
Protein: 43,1g
Kulhydrat: 111,6g
Fedt: 48,2g
Kostfibre: 23,7g
Sukker: 7,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover quesadillas in an airtight container in the refrigerator.

Genopvarmning

Reheat in a dry skillet over medium heat or in a toaster oven until warmed through and crispy.