Quesadillas with smac and cheese

Name: quesadillas with smac and cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 300 g canned corn; 360 g sweet vegetable tomato mix; 15 g fresh coriander container 15 g; 3 bunch onion; 2 el lime juice; 400 g kidney beans from canned; 175 g grated Gouda aged cheese 48; 8 Tortilla wraps; 3 el traditional olive oil

Wraps with a filling of kidney beans, cheese, coriander and spring onions, with a salad of tomatoes and corn.

Ingredients

Directions

Drain the corn. Halve the tomatoes.
Cut the coriander fine and the spring onion in thin rings. Mix the tomatoes, corn, coriander, spring onion and lime juice in a bowl.
Let the kidney beans drain. Cut the into small cubes.
Slice the leaves of the coriander and cut the spring onion into thin rings.
Put the kidney beans, Smac, cheese, coriander and spring onions in a bowl and prake roughly with a fork.
Brush the wraps on one side with the oil. Turn them over and brush with the bean puree.
Put another wrap on it, press lightly and brush with the oil.
Heat 2 frying pans and fry a quesadilla in every pan in 5 min. On medium heat until golden brown. Turn halfway.
Keep warm under aluminum foil and bake the rest of the quesadillas. Cut the quesadillas into points and serve with the tomato-corn salad.