Leftover Vegetable Quesadillas with Black Beans and Gouda

Crispy quesadillas with leftover vegetables, spicy black beans and melted Gouda. A quick way to use up leftover vegetables in a hearty meal.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 pc Wheat tortillas
• 150 g mixed leftover vegetables (e.g. bell pepper, zucchini, carrot), finely diced
• 1 pc onion, finely diced
• 1 can can black beans, drained
• 2 pc tomatoes, finely diced
• 80 g Gouda, grated
• 1 tsp sweet paprika powder
• 0.5 tsp cumin, ground
• 1 tbsp cooking oil
• salt
• pepper

Method

1. Sauté the leftover vegetables and the onion in a large pan with the oil over medium heat for 5 minutes, until slightly soft.
2. Add the drained beans, the tomatoes, the paprika powder and the cumin, season with salt and pepper and simmer for 5 minutes. Coarsely mash half of the beans with a fork so the filling binds.
3. Remove the filling from the pan and let it cool briefly.
4. Place one tortilla in the clean, dry pan. Spread half of the filling and a quarter of the Gouda evenly over it.
5. Cover with a second tortilla and fry over medium heat for about 2 to 3 minutes, until the underside is golden brown. Carefully flip and fry for another 2 minutes, until the cheese has melted.
6. Remove the quesadilla, cut into triangles and serve warm. Prepare two more quesadillas in the same way with the remaining ingredients.