Bean Quesadilla

Instructions

1. 1

   Rinse and drain the 110 g of red kidney beans, then roughly mash them. Chop the 35 g of onion and cut the 60 g of bell pepper into 5 mm dice.

2. 2

   Heat 5 g of the 8 g of oil in a skillet. Cook the onion and pepper for 5 minutes over medium heat. Add the beans, the 1 g of chili and 20 ml of water; stir for 1 minute.

3. 3

   Use two soft corn tortillas of 35 g each, about 18 cm across. Warm each one for 20 seconds per side in a dry skillet to soften them. Spread the 50 g of grated Edam and all the filling over one tortilla, then cover with the other.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.