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Bean and cheese quesadillas

Why it worksA thick bean paste holds the quesadilla together, so you can pick it up without the filling falling out.

Ingredients

• 800 g kidney beans
• 150 g grated gouda
• 6 tortilla wraps
• 150 g onions
• 5 g ground cumin
• 4 g paprika
• 15 ml sunflower oil

Method

1. Heat the oil in a frying pan on medium heat. Cook the chopped onion for 4 minutes. Add the cumin and paprika and stir for 30 seconds.
2. Add the drained kidney beans and 50 ml of water. Mash them with a fork into a thick paste. Add salt. Put the paste in a bowl and wipe the pan clean.
3. Spread the bean paste over half of each wrap. Sprinkle cheese on top and fold the wraps in half.
4. Cook them in the dry pan on medium heat for 2 minutes on each side, pressing with a spatula, until brown and the cheese has melted. Cut each one into 3 triangles.

A portion: about 820 kcal · 37 g protein · 94 g carbs · 29 g fat