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Preparing: 20-25 minutes
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Cook time: 20-25 minutes
Serving size: 2
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| Ingredients | Method |
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1 red sweet pointed pepper
1 Padron pepper
½ chilli pepper
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Cut the pointed pepper and Padron pepper in two lengthwise, core and deseed. Cut each half of the peppers into stripes of 4 mm wide and 4-5 cm long.
Remove the seeds from the chilli pepper and chop it finely (if you want extra heat, you can use the whole chilli and chop it with the seeds). Transfer on a plate and set aside.
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1 medium red onion, you use only a half
1 medium courgette, you use only a half
1 spring onion
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Cut the onion in half, peel and slice thinly (2 mm half slices), transfer on a plate and set aside.
Cut the courgette in two; peel one half with a potato peeler, then cut the peeled half in two and slice thinly (3 mm half slices). Then, slice the spring onion. Place on a plate and set aside.
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1 tbsp. vegetable oil
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Heat a medium size pan on a medium heat with 1 tbsp. vegetable oil.
Add the peppers, chilli pepper and fry about 2 minutes, the peppers should wilt. Stir from time to time to have the peppers fried evenly.
Add the onion to the peppers and cook for another 2-3 minutes, stirring occasionally. The onion will become soft.
Add the courgette. Cook the vegetables until the courgette becomes translucent.
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1 tsp salt
½ tsp. cumin
a pinch of black pepper to taste
½ can of black beans
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Add the salt, cumin, black pepper, and the black beans. Stir to combine all ingredients. Remove from the heat and transfer the vegetables and beans on a plate, set aside. |
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2-3 tbsps. vegetable oil
4 Flour Tortillas from this recipe
4 tbsp. BBQ Sauce from this recipe, one tbsp. for one tortilla
150 g grated cheese, divide in 8 equal part
150 g sour cream
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Use the same pan; wipe it with a paper towel to remove the residues after the cooking, and place it on medium heat. Brush the pan with vegetable oil.
One at a time, place the tortilla on the pan. Spread 1 tbsp. of BBQ sauce on one-half of the tortilla, sprinkle with one-eighth of the grated cheese, top with a quarter of the cooked vegetables and then top again with one-eighth of the cheese.
Using a spatula, fold over the other half of the tortilla to make a half-moon shape and press down to seal. |
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Brush the top with a little vegetable oil. Increase the heat and cook the quesadilla for 1 minute until crisp. Flip over the oiled side and fry another 1 minute until crisp. Transfer the quesadilla onto the cutting board.
Continue with the rest of the tortillas. Cut each quesadilla into two and serve with soured cream, guacamole from this recipe, Pico de Gallo from this recipe or Ancho Crema from this recipe
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