Quesadilla with beans, pepper and cheese
Carrot · whole apple A recipe for school, with clear steps and storage tips.
Prep time: 12 minCook time: 8–10 minServings: 4 quesadillas
Classic method
Ingredients
- 4 medium tortillas (approx. 40–50 g each)
- 220 g cooked red kidney beans, well drained
- 1 small bell pepper (approx. 110 g)
- 110 g grated cașcaval (semi-hard cheese)
- 1 tsp olive oil
- sweet paprika and oregano, to taste
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How to make it
- Chop the pepper very finely and roughly mash the beans with a fork.
- Mix the beans, pepper, paprika and cheese.
- Spread the filling over one half of each tortilla and fold it over.
- Brown in a non-stick frying pan for about 2 minutes on each side, until the cheese melts and the filling is hot.
- Cool quickly on a wire rack, cut into triangles and put in the fridge.
Thermomix adaptation TM6
Same ingredients. The Thermomix helps with the preparation; baking and final assembly are done as in the recipe.
Ingredients
- 4 medium tortillas (approx. 40–50 g each)
- 220 g cooked red kidney beans, well drained
- 1 small bell pepper (approx. 110 g)
- 110 g grated cașcaval (semi-hard cheese)
- 1 tsp olive oil
- sweet paprika and oregano, to taste
How to make it
- Chop the pepper: 4 sec / speed 4.
- Add the drained beans and paprika: 5 sec / reverse / speed 2, until coarsely mashed. Fold in the cheese with the spatula.
- Fill the tortillas and brown them in the frying pan, as in the classic method.
Nutritional values
Values per serving will be added once the yield and the ingredients actually used have been checked. Unverified estimates are not shown.
Source: From the School lunchbox collection · După gust
Part of: School lunchbox
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