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Vegetarische Quesadillas Rezept
Elle

Black Bean Quesadillas

5 from 1 vote
These black bean quesadillas make a great vegetarian meal. Ready in 15 minutes, this quick and easy recipe makes a delicious midweek meal or snack.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: Mexican
Calories: 354

Ingredients
  

  • 1 x 400 g can organic black beans, drained and rinsed
  • 1 small sweet red bell or pointed pepper, diced
  • 1/3 cup corn kernels (80 g)
  • 1 small red onion, diced
  • 1 tablespoon chili powder (see notes)
  • 1/2 teaspoon ground cumin
  • sea salt and freshly ground pepper, to taste
  • Juice from half a lime
  • 1/2 a small bunch cilantro leaves (handful)
  • 3 tablespoons salsa
  • Heat resistant oil, for grilling
  • 4 large wholegrain flour tortillas
  • 200 g shredded Cheddar cheese
To serve (optional):
  • sour cream
  • salsa
  • fresh or pickled jalapeño pepper

Instructions
 

  1. In a medium bowl, add the black beans, red pepper, corn, onion, spices, and lime juice. Stir well. Add the cilantro and salsa and stir again to incorporate.
  2. Place tortilla on work surface. Evenly spoon the bean mixture over half of each tortilla. Sprinkle with cheese. Fold in half.
  3. Preheat the tabletop glass-ceramic grill (or large skillet or griddle) over medium heat (for the LeMax level 8 for 5 minutes, then reduce heat to level 7).
  4. Brush the surface with heat-resistant oil. Place quesadilla on the grill (or skillet) and press down lightly.
  5. Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent the tortilla from over browning.
  6. Flip it and cook until the second side is golden and crispy.
  7. Transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a knife to slice it into 3 pieces. Serve warm with your favorite toppings. Enjoy!

Nutrition

Calories: 354kcal

Notes

  • If using a skillet to make these vegetarian quesadillas then I recommend using a non-stick skillet, this gives you the option to dry fry them without oil, if preferred.
  • I like to use my own TexMex chili spice for this recipe. You can also use a taco spice. Choose one that you love, it makes all the difference.
  • I also like to use my favourite ready-made Mexican salsa La Costeña and whole wheat tortillas from Palapa. Both can be found in well-stocker supermarkets or online.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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