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🥗 Avocado Quesadillas with Bean Puree and Lime Sour Cream Dressing

561 kcal · 30 min · 4 servings

Ingredients

• Kidney beans 200 g
• Organic limes 1 pc.
• Shallots 2 pc.
• Vine tomatoes 1 pc.
• Cilantro, fresh 20 g
• Mini romaine 1 pc.
• Olive oil 1 tbsp
• Oil 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Avocado 1 pc.
• Wraps 4 pc.
• Hard cheese, grated 200 g
• sour cream 50 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan mode.
2. 2. Drain the beans in a sieve.
3. 3. Squeeze the juice from the halved lime.
4. 4. Cut the shallot in half.
5. 5. Peel the shallot and dice it finely.
6. 6. Wash the tomato and remove the hard stem.
7. 7. Cut the tomato into small cubes.
8. 8. Wash the cilantro and pluck the leaves from the stems.
9. 9. Chop the cilantro leaves finely.
10. 10. Halve the lettuce and slice it into thin strips.
11. 11. Wash the lettuce and spin it dry.
12. 12. Mix the lettuce in a bowl with one tablespoon of lime juice and olive oil.
13. 13. Heat oil in a pot over medium heat.
14. 14. Sauté the shallots for about four minutes until they are translucent.
15. 15. Add the beans and four tablespoons of water to the pot.
16. 16. Let the mixture simmer for about two minutes.
17. 17. Remove the pot from the heat.
18. 18. Puree the bean mixture finely with an immersion blender.
19. 19. Season the puree with lime juice, salt, pepper, and sugar.
20. 20. Cover the puree and set it aside.
21. 21. Halve the avocado and remove the pit.
22. 22. Scoop the flesh out of the skin.
23. 23. Dice the avocado flesh.
24. 24. Drizzle the avocado in a bowl with a splash of lime juice.
25. 25. Season the avocado with salt and pepper.
26. 26. Spread the bean paste evenly on the wraps.
27. 27. Place two wraps, spread side up, on a baking sheet lined with parchment paper.
28. 28. Distribute the tomato cubes, the avocado, and the cheese on the wraps.
29. 29. Drizzle some lime juice over the filling.
30. 30. Season the filling with salt and pepper.
31. 31. Place the remaining two wraps, spread side down, on top.
32. 32. Press the wraps down gently.
33. 33. Bake the quesadillas in the oven for about eight minutes.
34. 34. Mix the sour cream with one teaspoon of lime juice in a bowl.
35. 35. Add the chopped cilantro to the cream and stir everything well.
36. 36. Season the dressing with salt and sugar.
37. 37. Remove the quesadillas from the oven.
38. 38. Cut each quesadilla into four pieces.
39. 39. Plate the quesadillas on plates with the salad.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 561
• Protein: 20 g · Fett/Fat: 34 g · Carbs: 41 g