🍽️ Crispy Tuna and Bean Wraps

Name: Crispy Tuna and Bean Wraps
Total time: 30 min
Yield: 4 servings
Ingredients: Kidney beans 255 g; Corn from the can 285 g; Tuna in its own juice 195 g; Vine tomatoes 3 pcs.; Parsley, fresh 20 g; Salt pinch; Cayenne pepper pinch; Wraps 8 pcs.; Gouda, grated 150 g

536 kcal · 30 min · 4 servings

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Ingredients

Kidney beans 255 g
Corn from the can 285 g
Tuna in its own juice 195 g
Vine tomatoes 3 pcs.
Parsley, fresh 20 g
Salt pinch
Cayenne pepper pinch
Wraps 8 pcs.
Gouda, grated 150 g

Instructions

1. Place the kidney beans, corn, and tuna into a sieve.
2. Let the liquid drain off completely.
3. Wash the tomatoes under running water.
4. Dice the tomatoes into small cubes.
5. Rinse the parsley.
6. Shake the parsley dry.
7. Remove the thick stems from the parsley.
8. Chop the parsley roughly.
9. Place all prepared ingredients into a large bowl.
10. Mix the ingredients thoroughly.
11. Season the mixture with salt.
12. Add a little cayenne pepper.
13. Place a frying pan on the stove.
14. Set the heat to low.
15. Heat the pan.
16. Place one wrap into the hot pan.
17. Cook the wrap for about one minute.
18. Flip the wrap until it is golden brown.
19. Take a quarter of the tuna mixture.
20. Spread the mixture evenly over the wrap.
21. Sprinkle cheese over the filling.
22. Place a second wrap on top.
23. Carefully flip the quesadilla.
24. Cook the other side for about two minutes.
25. Cook until the surface is golden brown.
26. Wait until the cheese starts to melt.
27. Remove the finished quesadilla from the pan.
28. Place it on a plate.
29. Repeat the process with the remaining wraps.
30. Serve the quesadillas on plates.
31. Enjoy your meal!

Nutrition per serving

kcal: 536
Protein: 30 g · Fett/Fat: 22 g · Carbs: 53 g