Quesadillas-de-alubias-pinto-pimientos-y-cheddar
Creative | Gluten Free | Institutional | Restaurants

Quesadillas with Pinto Beans, Peppers and Cheddar

Ingredients:

Quesadillas with Pinto Beans, Peppers and Cheddar

  • 1 onion
  • 3 Italian-type green peppers
  • 4 wheat tortillas
  • 12 fine slices of cheddar cheese
  • 200 g cooked pinto beans
  • olive oil
  • salt
  • pepper
  • Fresh coriander to taste
  1. Peel the onion cut in half and slice it very finely lengthwise.
  2. Take the stalks off the green peppers and cut them into fine strips.
  3. Heat a splash of oil in a frying pan and sauté the onion and peppers with a pinch of salt until tender. Add the pinto beans and a few tablespoons of water. Stir and set aside.
  4. Cover each tortilla with cheddar cheese and then top with the sautéed mixture of onion, pepper and pinto bean. Sprinkle over a little coriander and pepper and fold in half.
  5. Heat the pancakes on a griddle on both sides until they are golden and the cheese has melted.
Main Course
Creative, Gluten Free, Institutional, Restaurants

Method:

Quesadillas with Pinto Beans, Peppers and Cheddar

  • 1 onion
  • 3 Italian-type green peppers
  • 4 wheat tortillas
  • 12 fine slices of cheddar cheese
  • 200 g cooked pinto beans
  • olive oil
  • salt
  • pepper
  • Fresh coriander to taste
  1. Peel the onion cut in half and slice it very finely lengthwise.
  2. Take the stalks off the green peppers and cut them into fine strips.
  3. Heat a splash of oil in a frying pan and sauté the onion and peppers with a pinch of salt until tender. Add the pinto beans and a few tablespoons of water. Stir and set aside.
  4. Cover each tortilla with cheddar cheese and then top with the sautéed mixture of onion, pepper and pinto bean. Sprinkle over a little coriander and pepper and fold in half.
  5. Heat the pancakes on a griddle on both sides until they are golden and the cheese has melted.
Main Course
Creative, Gluten Free, Institutional, Restaurants

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