Quesadillas with salsa

Name: quesadillas with salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 5 vine tomatoes; 1 Red onion; 1 lime; 5 g coriander; 115 g jalapeño pepper in pot; 2 el mild olive oil; 440 g black beans refried in canned; 50 ml tap water; 1 el diced chipotle pepper; 175 g vega finely chopped; 150 g corn granules in tin; 8 corn tortilla wraps; 125 g grated Gouda old cheese 48

Mexican quesadillas of maistortilla with grated cheese with bean puree with a salsa of tomato, onion, lime and coriander.

Ingredients

Directions

Cut the vine tomatoes into quarters and remove the seeds. Cut the flesh into cubes.
Cut the red onion as finely as possible and add.
Clean the lime, grate the green skin and squeeze the fruit. Add the lime zest and juice to the tomato and onion.
Cut the coriander coarsely and mix with the jalapeño and the oil through it. If necessary, season with salt.
Heat a frying pan with non-stick coating and heat the black beans (including moisture) for 5 minutes on low heat.
Stir the water through the spread and turn off the heat. Mix the chipotle, the vega minced meat and the corn through it.
Divide the bean paste over half of the tortillas and distribute the grated cheese. Cover with the rest of the tortillas.
Heat a frying pan without oil or butter over medium heat and fry 1 quesadilla in 4 min. Until golden brown and melted. Turn halfway.
Bake the rest of the quesadillas in this way. You can also use 2 frying pans at the same time.
Cut the quesadillas into eight equal pieces and place on a plate. Serve with the tomato salsa.