Vegetarian Quesadillas with Black Beans, Vegetables and Biobio Gouda Cheese

20 minutes
20 minutes
4 portions

Cut these healthy vegetarian quesadillas in wedges and serve them as appetizers along with sour cream. Even non vegetarians will love this recipe!

Ingredients

8 large 25-cm tortillas (8 inch in diameter)
30 ml (2 tbsp.) olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
500 ml (2 cups) black beans, cooked
2 red peppers, diced
250 ml (1 cup) corn kernels
15 ml (1 tbsp.) cumin powder
2.5 ml (1/2 tsp.) smoked paprika
2.5 ml (1/2 tsp.) dried oregano
Tabasco hot sauce to taste
Salt and pepper to taste
750 ml (3 cups) Biobio Gouda cheese, grated
3 avocados, diced
125 ml (1/2 cup) cilantro, chopped

Oil for grilling the quesadillas

Sour cream to serve

Preparation

Set the oven to "Keep Warm” or at 170 °F.

In a pan, soften the onions in olive oil for 5 minutes. Add the remaining ingredients except for the cheese, avocados, cilantro and sour cream. Continue cooking for another 5 minutes.

Place a tortilla flat and distribute a quarter of the cheese, vegetable mixture, avocadoes and cilantro over the tortilla. Cover with another tortilla, press lightly and grill the quesadilla on each side in an oiled pan until golden. Use two pans to go faster.

Place the quesadilla on a cooking tray and put in the oven to keep it warm. Repeat the steps for the other 3 quesadillas.

Cut the quesadillas in wedges and serve with sour cream.

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Pairings

These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.