← All recipes

🍽️ Crispy Bean Quesadillas with Roasted Pepper Salad

675 kcal · 30 min · 4 servings

Ingredients

• pepper, red 1 pc.
• pepper, yellow 2 pc.
• pepper, green 1 pc.
• olive oil 6 tbsp
• canned white beans 300 g
• spring onions 1 bunch
• parsley, fresh 20 g
• salt pinch
• pepper, black ground pinch
• paprika, sweet 1 tsp
• sour cream 150 g
• vinegar 2 tbsp
• wraps 4 pc.
• Gouda, grated 150 g

Instructions

1. 1. Thoroughly wash the peppers under running water.
2. 2. Remove the stem and seeds from the pepper.
3. 3. Cut the pepper into thin strips.
4. 4. Heat 1 tablespoon of olive oil in a pan over medium heat.
5. 5. Sauté the pepper strips for about 2 minutes.
6. 6. Add 4 tablespoons of water to the pan.
7. 7. Reduce the heat and place a lid on the pan.
8. 8. Let the pepper cook for about 10 minutes.
9. 9. Preheat the oven to 100 degrees Celsius (top and bottom heat).
10. 10. Drain the white beans in a sieve.
11. 11. Let the beans drain well.
12. 12. Clean the spring onions.
13. 13. Cut off the roots of the spring onions.
14. 14. Slice the spring onions into thin rings.
15. 15. Wash the parsley.
16. 16. Shake the parsley dry.
17. 17. Remove the thick stems from the parsley.
18. 18. Chop the parsley leaves finely.
19. 19. Heat 2 tablespoons of olive oil in a pan over medium heat.
20. 20. Sauté the spring onions and about two-thirds of the beans for 2 to 3 minutes.
21. 21. Season the mixture with salt, pepper, and paprika powder.
22. 22. Transfer the filling into a bowl.
23. 23. Place the remaining beans in a separate bowl.
24. 24. Mash the beans with a fork.
25. 25. Add sour cream to the mashed bean mixture.
26. 26. Season the dip with salt and pepper.
27. 27. Mix the dip well.
28. 28. Season the stewed pepper with vinegar.
29. 29. Add 1 tablespoon of olive oil to the pepper.
30. 30. Fold the parsley into the pepper.
31. 31. Taste the salad and adjust with salt and pepper.
32. 32. Brush one side of the wraps with 1 teaspoon of olive oil each.
33. 33. Place the filling on the unbrushed half of the wrap.
34. 34. Cover the filling with plenty of cheese.
35. 35. Fold the quesadillas over.
36. 36. Press the quesadillas firmly.
37. 37. Warm the pan over medium heat.
38. 38. Fry the quesadillas on both sides for 1 to 2 minutes until golden brown and crispy.
39. 39. Place the finished quesadillas on a baking sheet.
40. 40. Keep the quesadillas warm in the oven.
41. 41. Plate the roasted pepper salad.
42. 42. Take the quesadillas out of the oven.
43. 43. Serve the quesadillas with the salad.
44. 44. Enjoy the meal with the bean dip.

Nutrition per serving

• kcal: 675
• Protein: 27 g · Fett/Fat: 36 g · Carbs: 65 g