AuthorGeo FoodsCategoryVegetableIngredients
Preparation
In a bowl, mix the drained red kidney beans, pickled jalapenos, bolognese sauce and chopped fresh coriander leaves. Divide the mixture, along with the grated cheese, between the tortillas. Fold each tortilla in half to encase the filling. Heat a frying pan over medium heat and toast the quesadillas one at a time for two minutes on each side until the filling is hot, the cheese is melted and the tortilla is crisp and golden on the outside. Keep warm. Mix all the salsa ingredients together in a bowl and season to taste with salt. Cut the quesadillas into wedges and serve with the salsa, sour cream and lime wedges to squeeze over.
Related RecipesSmoky Baked Beans with Flatbread Alfredo-Topped Baked Potatoes Mexican Penne with Avocado Ingredients
400 g red kidney beans 1 tbsp sliced jalapeno chillies 250 g beef bolognese sauce · Coriander leaves 200 g jack cheese 2 wheat tortillas · Sour cream 1 avocado 1 spring onion ½ jalapeno chilli · Juice ½ lime, plus wedges to serve 1 tbsp olive oilDirections
1In a bowl, mix the drained red kidney beans, pickled jalapenos, bolognese sauce and chopped fresh coriander leaves. Divide the mixture, along with the grated cheese, between the tortillas. Fold each tortilla in half to encase the filling. Heat a frying pan over medium heat and toast the quesadillas one at a time for two minutes on each side until the filling is hot, the cheese is melted and the tortilla is crisp and golden on the outside. Keep warm. Mix all the salsa ingredients together in a bowl and season to taste with salt. Cut the quesadillas into wedges and serve with the salsa, sour cream and lime wedges to squeeze over.
Ingredients
Directions
In a bowl, mix the drained red kidney beans, pickled jalapenos, bolognese sauce and chopped fresh coriander leaves. Divide the mixture, along with the grated cheese, between the tortillas. Fold each tortilla in half to encase the filling. Heat a frying pan over medium heat and toast the quesadillas one at a time for two minutes on each side until the filling is hot, the cheese is melted and the tortilla is crisp and golden on the outside. Keep warm. Mix all the salsa ingredients together in a bowl and season to taste with salt. Cut the quesadillas into wedges and serve with the salsa, sour cream and lime wedges to squeeze over.