Kidney bean and Comté quesadillas
Pan-browned tortillas filled with cumin-seasoned kidney beans, tomatoes and melted Comté.
Active time35 min
Cooking25 min
Total45 min
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Ingredients
- 250 g tomato
- 180 g Comté
- 3 g ground cumin
- 500 g tinned kidney beans (drained weight)
- 15 ml sunflower oil
- 8 wheat tortillas
Preparation
Rinse and drain the beans, then roughly mash them with the cumin. Wash and finely dice the tomatoes, and grate the Comté.
250 g tomato180 g Comté3 g ground cumin500 g tinned kidney beans (drained weight)- mixing bowl
- knife
- colander
- fork
- grater
Divide the beans, tomatoes and Comté over one half of each tortilla. Fold the other half over the filling.
8 wheat tortillas- work surface
Cook the quesadillas in batches in a lightly oiled frying pan for around 3 minutes on each side over a medium-low heat, until the cheese has melted. Serve hot.
15 ml sunflower 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