Black bean quesadillas
13 ingredients •
6 steps
• 1 HORA 45 MINUTOS
Cook time
1 hr 35 min.
Prep time
10 min.
Skill level
Intermediate
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Choose your servings
1 - 2
Ingredients
13 ingredients
Add all to cart
- 1.5 units Corn tortilla
- 1/4 cups Black beans
- 35 grams Mozzarella cheese
- 1/8 units Onion
- 1/8 units Red pepper
- 1/2 units Bay leaf
- 1.5 units Tomato
- 2 tbsp Olive oil
- 1/4 tsp Coarse salt
- 1/2 units Avocado
- 1/8 units Scallion
- 1/2 tbsp Coriander
- 1/2 units Lemon
Steps
6 steps
- 1For white beans: Soak the black beans the night before. White beans cook for 1 hour over low heat in a saucepan with 2/3 peeled and quartered tomatoes, bay leaf and water to cover. Make a stir-fry, saute onion and red pepper in extra virgin olive oil. Add a pinch of sea salt. Add the sofrito to white beans and cook 30 more mins or until the white beans are tender.
- 2For the guacamole: Avocados Moler or cut into small cubes. Peel, remove seeds and cut into cubes remaining tomatoes. Wash and chop the scallions. Wash, dry and chop the cilantro leaves. Mix the ingredients, add a pinch of sea salt and a few drops of lemon juice.
- 3Place a tortilla filled with shredded mozzarella cheese and pre-cooked black beans. Put another tortilla on top and bake for about 5 mins.
- 4Remove from the oven and cut the tortilla into six pieces.
- 5To serve accompanied by guacamole.
- 6José María Sol Fliman & Buttazzoni. Children to eat. Adapted 2016.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
219 | 22.2 | 8.7 | 12.1 |
Exquisita!