Kidney bean and cheese quesadillas
Golden tortillas filled with kidney beans, tomatoes and Cheddar. Timings estimated by artificial intelligence.
Active time35 min
Cooking25 min
Total45 min
Add to my week
Loading your week…
Ingredients
- 250 g tomato
- 180 g cheddar
- 3 g ground cumin
- 500 g tinned kidney beans (drained weight)
- 15 ml sunflower oil
- 8 wheat tortilla
Preparation
Rinse and drain the beans, then roughly mash them with the cumin. Wash and finely dice the tomatoes, and grate the Cheddar.
250 g tomato180 g cheddar3 g ground cumin500 g tinned kidney beans (drained weight)- mixing bowl
- knife
Divide the beans, tomatoes and Cheddar over one half of each tortilla. Fold the other half over the filling.
8 wheat tortilla- 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
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