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Writer's pictureGabi D

Red Bean Quesadilla - Vegetarian

Updated: Nov 11


When it comes to choosing from all types of cuisine, Mexican food is my top choice. I absolutely love the fresh, savory, and deliciously seasoned flavors it offers.

Here is a simple, quick, and tasty meal that you can personalize according to your taste preferences. You can incorporate your preferred veggies, shredded chicken or beef, season it with your favorite spices, add some cheese, and definitely give it a try with a creamy guacamole or salsa. This is how I prepared it, and it turned out incredibly delicious, nutritious, and packed with goodness!

Servings: 4

Prep time: 10 min

Cook time: 10 min

Total time: 20 min

INGREDIENTS for 4:


-4 large tortilla wrap

-1 can of red kidney beans (400g)

-4 tbsp tomato sauce

-1/2 cup sweet corn (I used frozen)

-1 spring onion and 1/2 red onion

-1 red pepper

-2 handful of spinach

-1 garlic clove

-1/2 cup shredded cheese (I used cheddar cheese)

-salt, pepper, chilly, italian herbs to taste

-1 tbsp olive oil/vegetable oil



INSTRUCTIONS


1. Rinse and drain red beans, chop the pepper, spinach, garlic and the onions.


2. In a large wok, heat 1 tbsp of olive oil or vegetable oil, add sliced pepper, onions, garlic, sautee for 5 minutes, then add the spinach, corn, tomato sauce and the beans, sautee for another 2 minutes and toss them together with the ingredients as well.


3. Place a tortilla wrap on a skillet or wok with 1 tbsp of oil, let it cook for 2 minutes on low heat or until bottom is slightly crispy, flip it over, add cooked veggies to one half of the wrap followed by a layer of cheese. Put both sides together and gently press down.


4. Repeat for the rest of the quesadillas and serve warm, with guacamole or your favourite dressing.



" Let food be thy medicine and medicine be thy food. " - Hippocrates


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