Whole wheat quesadillas
According to Jet, there is nothing better than comfort food in autumn. These whole wheat quesadillas from the show Lekker Snel! are a perfect example of that.
Ingredients · Servings 4 people
- 4 pointed peppers
- 2 cloves of garlic
- 1 rode ui
- 400 g black beans
- 2 tablespoons extra virgin olive oil
- 2 tbsp salt-free nacho seasoning mix
- 6 large whole wheat wraps
- 175 g grated young cheese
- 5 g coriander
- 250 g cherry tomatoes
- 2 avocados
- 1 lime
- baking sheets with baking paper
- mortar
Method · 33 min
- Preheat the oven to 200 °C.
- Halve the pointed peppers lengthwise, remove the seeds and membranes, and cut the flesh into strips. Finely chop the garlic. Dice the red onion.
- Heat the olive oil in a sauté pan. Sauté the garlic with half of the onion for 1 minute. Add the herb mix and cook along.
- Add the bell pepper and cook for 5 minutes until tender. Meanwhile, rinse the beans, stir them in, and heat through.
- Halve the wraps and divide half between 2 baking sheets lined with parchment paper. Spread the bell pepper and bean filling over them.
- Sprinkle the grated cheese over the wraps and place the other halves on top. Bake the quesadillas in the oven for about 8 minutes until crispy.
- Remove the quesadillas from the oven, cut into wedges, and serve with guacamole.
- Chop the coriander coarsely. Grind the coriander with the rest of the chopped onion in a mortar until it forms a paste.
- Halve the avocado lengthwise, remove the pit, carefully score the flesh crosswise, and scoop the flesh into the mortar. Grind the avocado coarsely.
- Squeeze half a lime over it and season to taste with salt and pepper. Cut the cherry tomatoes into quarters and stir into the guacamole.
Pointed peppers are just a little sweeter than regular bell peppers. I always cut up a bit more of them, because they also make a good snack. You can eat these while cooking or save them for your children!
