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Black Bean Quesadillas
2013-08-06
https://www.metro.ca/userfiles/image/recipes/quesadillas-haricots-noirs-6195.jpg
PT15M
PT10M
PT25M
Brown onions in olive oil. When they start to turn gold, add the red pepper and continue cooking. Salt and set aside.Put a tortilla in a non-stick pan. Top half of the tortilla with some onion and red pepper, black beans, jalapeño and cheese, and fold it in half.Cook the tortilla over medium-low heat to melt the cheese without burning the tortilla. Flip the tortilla halfway through cooking. Repeat to make the remaining quesadillas.
4
Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010
4
4
5
4
2 Tbsp. (30 mL) extra virgin olive oil
0.500 onion, sliced very thin
0.500 red pepper, diced
Salt to taste
4 tortillas
4 oz (120 g) cooked black beans
1 jalapeño, chopped
6 oz (180 g) manchego cheese, grated
Black Bean Quesadillas
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
0.500
onion, sliced very thin
-
0.500
red pepper, diced
-
Salt to taste
-
4
tortillas
-
4 oz
(120 g)cooked black beans
-
1
jalapeño, chopped
-
6 oz
(180 g)manchego cheese, grated
Preparation
Brown onions in olive oil. When they start to turn gold, add the red pepper and continue cooking. Salt and set aside.
Put a tortilla in a non-stick pan. Top half of the tortilla with some onion and red pepper, black beans, jalapeño and cheese, and fold it in half.
Cook the tortilla over medium-low heat to melt the cheese without burning the tortilla. Flip the tortilla halfway through cooking. Repeat to make the remaining quesadillas.
Source :
Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010
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