Quesadillas with southwest-style bean salad
Ingredients
- 15 ml (1 tbsp) olive oil
- 125 ml (1/2 cup) onion, diced
- 1 cup bell pepper, diced
- 1 Del Monte can 398 ml Southwest seasoned bean salad, drained
- 5 ml (1 tsp) cumin
- Salt and pepper, to taste
- 60 ml (1/4 cup) fresh cilantro, chopped
- 4 wheat tortillas
- 500 ml (2 cups) grated cheese
Cilantro-Lime Sauce :
- 125 ml (1/2 cup) sour cream
- 60 ml (1/4 cup) mayonnaise
- 250 ml (1 cup) fresh cilantro
- 1 lime, juice and zest
-
Salt and pepper, to taste
Preparation
- Prepare the sauce by mixing all the ingredients in a blender. Set aside in the fridge.
- Heat the oil in a frying pan over medium heat, then fry the onion and bell pepper cubes for a few minutes until tender.
- Lower the heat, add the bean salad, season with cumin and salt and pepper to taste, cook for a few minutes then set aside.
- In another skillet, over medium heat, place a tortilla. Add 1/2 cup cheese, half the vegetable and bean mixture, half of the cilantro and another 1/2 cup cheese. Place another tortilla on top and cook for about 3 minutes on each side, until golden-brown.
- Repeat with remaining ingredients.
- Serve quartered with cilantro sauce.