Vega quesadilla

Name: vega quesadilla
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 green pepper; 1 Red onion; 15 g fresh coriander; 400 g black eyed beans look; 300 g canned corn; 150 g dip tomato and jalapeño tray; 180 g vegaschnitzel Scale; 100 g Cheddar Tophat 48 cheese; 125 g creme fraiche; 2 tl tabasco red peppersauce bottle of 57 ml; 8 gordita

Vegetarian quesadilla with beans, corn, vegaschnitzel and cheddar cheese.

Ingredients

Directions

Halve the peppers in the length and remove the seeds. Cut the flesh into cubes of ½ x ½ cm. Chop the onion and finely chop the coriander.
Let the beans and corn separate from each other.
Mix the pepper with the onion, half of the coriander, the beans and tomato dip. Season with pepper and salt.
Cut the cutlets into strips of ½ cm.
Grate the cheddar and mix with the corn, the rest of the coriander and the crème fraîche. Season with the tabasco red peppersauce.
Spread the corn cheese mixture and the schnitzel strips over half of the gordita's and cover with the rest of the gordita's (this is called a quesadilla).
Bake in two large frying pans 1 quesadilla every 6 minutes on medium heat. Turn halfway. Keep warm under aluminum foil.
Fry the other quesadillas and serve with the bean salad. Yummy! .