SnackMain Course

Vegetarian Quesadillas

Name: Vegetarian Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 porties
Cuisine: mexican
Ingredients: 1 el olive oil; 0,5 st yellow onion finely diced; 2 teentje garlic minced; 1 blik black beans rinsed and drained; 0,5 kopje corn kernels frozen or canned, drained; 0,5 tl chili powder; 0,25 tl cumin; 0,25 tl salt; 0,13 tl black pepper; 4 st flour tortillas 8-inch; 1 kopje shredded cheddar cheese; 2 el salsa (optioneel); 2 el sour cream (optioneel); 0,5 st avocado sliced (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 25 min
Porties: 2
Moeilijkheid: Makkelijk
Per portie: 1.046 kcal

Allergeneninformatie: kan gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1 elolive oil
0,5 styellow onion, finely diced
2 teentjegarlic, minced
1 blikblack beans, rinsed and drained
0,5 kopjecorn kernels, frozen or canned, drained
0,5 tlchili powder
0,25 tlcumin
0,25 tlsalt
0,13 tlblack pepper
4 stflour tortillas, 8-inch
1 kopjeshredded cheddar cheese

for serving

2 elsalsa(optioneel)
2 elsour cream(optioneel)
0,5 stavocado, sliced(optioneel)

Keukengerei

large skillet · knife

De bereidingswijze

Stap voor stap

1
Heat olive oil in a large skillet or pan over medium heat.
Ongeveer 1 min
2
Add the yellow onion and cook until softened, about 3-5 minutes.
Ongeveer 4 min
3
Stir in the garlic and cook for another minute until fragrant.
Ongeveer 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.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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.

Per portie

Voedingswaarden

70%Score

Calorieën: 1.046kcal
Eiwit: 43,1g
Koolhydraten: 111,6g
Vet: 48,2g
Vezels: 23,7g
Suiker: 7,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover quesadillas in an airtight container in the refrigerator.

Opwarmen

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