Quesadilla with Soured Cream Dip

Sauté vegetables and beans, fill tortillas with the mixture and cheese, then fry until golden and serve with avocado cream.

Vegetarian Quick Lunch Cheese Mexican

Estimated Nutrition

Calories

576

kcal / serving

1152 kcal total

Carbs

35g

per serving

70 g total

Fat

42.1g

per serving

84.2 g total

Protein

14.3g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Ketchup

Dairy

Cheddar Cheese

grated

100

Soured Cream

Fruits

0.5

piece

Avocado

peeled, stoned, and chopped

GrainsCereals

piece

Flour Tortillas

ready-made

LegumesPulses

100

Black-Eye Beans

canned, rinsed and drained

Liquids

piece

Lime Juice

NutsSeeds

clove

Garlic

chopped

handful

Coriander

chopped

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

for sautéing

Vegetable Oil

for frying

Vegetables

piece

Onion

chopped

0.5

piece

Yellow Pepper

chopped

piece

Smoked Chipotle Chillies

or to taste

Method

Heat olive oil in a pan and sauté the onion and garlic until soft.

Add the yellow pepper, chillies, beans, and ketchup, then simmer for 8 minutes until thickened.

Heat half the vegetable oil in a pan, add a tortilla, and spread the filling and cheese over it.

Fry for 3 minutes, place the second tortilla on top, and flip using another pan to brown the other side.

Combine the lime juice, soured cream, avocado, and coriander in a bowl and mix well.

Cut the quesadilla into wedges and serve with the soured cream dip.