Black bean and Comté pumpkin-face quesadillas
Black bean and Comté pumpkin-face quesadillas. Prepared with Comté instead of grated Cheddar.
Active time1 h
Cooking30 min
Total1 h
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Ingredients
- 180 g Comté
- 150 g tomato coulis
- 2 g cumin
- 500 g cooked, drained black beans
- 15 ml oil
- 8 wheat tortillas
Preparation
Heat the beans, tomato coulis and cumin for 5 minutes, then roughly mash. Divide the filling and Comté over one half of each tortilla.
180 g Comté150 g tomato coulis2 g cumin500 g cooked, drained black beans8 wheat tortillas- saucepan
Cut two small triangles for the eyes and a jagged mouth in the unfilled half of each tortilla. Fold that half over the filling and press the edges together.
- knife
- chopping board
Lightly oil the frying pan and cook the quesadillas in batches for 2 to 3 minutes on each side over a medium heat, until the cheese has melted. Keep the first ones warm and covered while the others cook.
15 ml oil- frying pan
- spatula
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration