Preview

Quesadillas with black beans, cumin, feta and chipotle sauce |

Brunch, Vegetarian, Salted

Like a slice of pie, served between two sheets of tortilla bread stuffed with vegetables and cheese, cut into wedges.

Note

Here's an interesting technique that gives you plenty of choice when it comes to filling your tortilla.

Be careful not to over-dry your patties in the oven.

Ingredients

Recipe for 12 Tapas

Quesadillas

4 Big

Tortilla

225 Gr

Canned black beans

150 Gr

Sheep's milk feta

150 Gr

Red onion

2 Unit(s)

Italian tomatoes

Chipotle sauce

200 Ml

Sour cream

2 Unit(s)

Lime

0.50 Tsp

Cumin powder

20 Ml

Chipotle pepper in adobo sauce

Preparation time: 60 min

Preheat your four at 425 °F

For the preparations

Peel and dice the red onion and red bell pepper.

Squeeze your lime juice.

Prune (plunge into boiling water for 2 minutes to remove skin), seed and crush Italian tomatoes.

Drain the black beans

Remove the lime zest and juice.

Finely chop the chives
For the quesadillas

Cut the feta cheese into mini slices (or crumble it), and mash the black beans with a fork, making sure they are as smooth as possible.

In a hot frying pan with olive oil, fry the red onions until translucent, then remove.

Mix the black bean purée with the red onions and season with pepper.

On the first tortilla sheet, spread the black bean purée and scatter the feta cheese over the entire surface. Add the tomato brunoise.

Cover with another tortilla sheet. Apply pressure with your hands over the entire surface. In a hot frying pan with a little oil, score each side of a tortilla. Once golden-brown, place the tortilla on a baking sheet and bake for around 10 min. This will allow the feta to melt and weld the tortillas together. Cut into wedges to serve.
Chipotle sauce

In a bowl, combine the zest, sour cream, Chipotle pepper and snipped chives.

You can balance the sauce with salt and pepper and a little lime juice, to taste.