White Bean and Bell Pepper Quesadillas

Informations supplémentaires

35 min. | 668 kcal | easy | Family, Vegetarian | Printable version

1. Setup Zest the lime. Thinly slice the tomato and the spinach. Cut the bell pepper into thin strips. Drain and rinse the beans.

2. Cook the white beans Warm up a generous drizzle of oil, in a large pan, over medium-high heat. Cook the white beans with half of the spices for 3-5 minutes or until colored. Mash with a potato masher. Remove from the pan.

3. Cook the pepper Add a drizzle of oil to the pan. Cook the peppers for 3-4 minutes or until colored with some salt, pepper and a pinch of sugar, to taste. Add the spinach and cook 1-2 minutes. Remove from the pan and put in a bowl with the lime zest.

4. Make the sauce While the pepper cooks, mix the sour cream with the guacamole and the juice of half a lime. Add salt to taste. Let your children develop their cooking skills by inviting them to mix all the ingredients together. In another bowl mix the cheddar with the rest of the spices.

5. Cook the quesadillas Garnish half of the tortillas with the white beans, the peppers, the tomato slices and the cheddar cheese. Fold the tortilla in half. Add a drizzle of oil to the pan over medium-high heat. Cook the quesadillas for about 2 minutes on each side or until browned.

6. Plate your dish Serve the quesadillas with the avocado sauce. Bon appétit!

398mlWhite Kidney Beans

2unitWheat tortilla 10in

40gBaby Spinach

100gOld Cheddar

0.5unitLime

1unitTomato(es)

2unitSour Cream

1unitGuacamole

15gSpice Mix Roasted Garlic and Peppers

1unitPepper(s)

What you need Pan, Bowls, Spatula, Strainer, Microplane grater, Potato masher.

668 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 78g

26%

fat 27g

42%

cholesterol 48mg

16%

fiber 17g

68%

protein 33g

saturated 11g

55%

sodium 460mg

19%

sugar 5g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg