Quesadilla with Chargrilled Pepper, Mushrooms and Refried Beans

Vegetarian quesadillas layered with homemade kidney bean paste, charred peppers, and savory sautéed mushrooms.

Vegetarian Quick Mexican Mushrooms Kidney Beans

Estimated Nutrition

Calories

1120.5

kcal / serving

1120.5 kcal total

Carbs

150.2g

per serving

150.2 g total

Fat

38.6g

per serving

38.6 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

piece

Flour Tortilla

LegumesPulses

400

Kidney Beans

Tinned, rinsed and drained

NutsSeeds

piece

Pepper

De-seeded and sliced

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

leaf

Sage

Fresh

pinch

Dried Sage

Alternative to fresh sage

OilsFats

Olive Oil

Vegetables

100

Chestnut Mushrooms

Chopped

piece

Chestnut Mushrooms

Chopped

Method

Toss the pepper and 100g of mushrooms with oil, salt, and black pepper.

Grill the vegetables in a hot pan for 4 minutes until charred.

Blend kidney beans, 4 mushrooms, sage, and oil into a smooth paste.

Place a tortilla in a hot pan and layer with half the beans and charred vegetables.

Add a second tortilla and layer with remaining beans and vegetables.

Top with a third tortilla, cover with a lid, and cook for 5 minutes.

Slide the quesadilla onto a plate and cut it into wedges to serve.