A simple and tasty Mexican lunch recipe for when you are fed up with your sandwich or salad. These quesadillas are high in protein due to the beans and the herbs and spices provide a lot of flavor and they contain flavonoids. These are concentrated antioxidants and other bioactive substances. Did you know that quesadillas for the Mexicans are what grilled cheese sandwiches are for us?
4 large corn or multigrain tortillas
2 cans of black or kidney beans
4 slices of cheddar cheese
½ stock cube
¼ tbsp garlic powder
¼ tbsp cumin
¼ tbsp cinnamon
¼ tbsp coriander
¼ tbsp (smoked) paprika powder
Optional: more vegetables, such as mushrooms, corn or bell pepper
Rinse the beans and drain. Then put them in a pan together with the half stock cube, the herbs and a little water. Bring to a boil and simmer for about 5 minutes on low heat.
Remove the bean mixture from the heat and mash the beans with a potato masher. This does not have to be very precise, whole beans can be in between.
Put a little olive oil in a large frying pan and put a tortilla in it. Spread half of the bean mixture and top with the cheese. Put another tortilla on top. Bake for about 3 minutes on medium heat on both sides, until the quesadilla is golden brown.
Cut into slices just like a pizza and eat it with sriracha sauce or guacamole.
Tip: you can also "veganize" this recipe by using vegan cheese!