Informations supplémentaires
35 min.
|
611 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Thinly slice the onion. Cut the peppers into small cubes. Drain and rinse the beans. Cut the lime into quarters. Chop the cilantro.
2. Cook the beans
Heat a drizzle of oil in a large pan on medium-high. Cook half of the onion and the bell pepper for 2-3 minutes. Add salt and pepper. Add the beans and spices to taste and cook for 2-3 minutes. Add the tomato paste, 0.5 2P | 0.5 3P broth cube, a pinch of sugar and 2/3 2P | 3/4 3P cup of water and bring to a boil. Cook until the broth has evaporated. Coarsely mash the beans with a potato masher. Remove from the heat. Adjust the seasoning to taste.
3. Cook the tortillas
Place the tortillas on a baking sheet lined with baking paper. Top half of the tortillas with the bean mixture and mozzarella. Fold the tortillas to make half-moons. Brush the top of the tortillas with a light drizzle of oil. Bake in the oven for 12-14 minutes until browned. Remove from the oven and allow the tacos to rest for 2 minutes.
4. Pickle the onion
Add 1/4 cup of water, 2-3 tbsp. of vinegar, a pinch of salt and 1-2 tbsp. of sugar in a small saucepan. Bring to a boil. Add the remaining onion to the saucepan and let marinate off heat.
5. Plate your dish
Mix the guacamole with the cilantro and some lime juice. Serve the quesadillas with the guacamole, pickled onion and a wedge of lime. Bon appétit!
398gBlack Beans
2unitWheat tortilla 10in
114gGuacamole
1unitLime
30mlTomato Paste
100gMozzarella Flavor Vegan Grated Cheese
1unitCilantro
1unitRed Onion(s)
1unitPepper(s)
13gTaco Spice
0.5unitVegetable Broth Cube(s)
What you need
sheet pan, bowl, pan, spatula, strainer
611 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
63g
21%
fat
30g
46%
cholesterol
44mg
15%
fiber
20g
80%
protein
27g
saturated
11g
55%
sodium
739mg
31%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg