Colorful Vegetable Quesadillas with Two Cheeses

Crispy quesadillas with colorful vegetables, kidney beans and two kinds of cheese that kids love. The filling can be prepared the day before; filling and frying then take just a few minutes.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 8 Stück Wheat tortillas
• 2 Stück Bell pepper, red and yellow
• 1 Stück Zucchini
• 2 Stück Carrots
• 1 Stück Onion
• 1 Dose Corn kernels, drained
• 1 Dose Kidney beans, drained
• 150 g Gouda, grated
• 100 g Mozzarella, grated
• 2 EL Olive oil
• 1 TL Sweet paprika powder
• Salt

Method

1. Cut the bell pepper, zucchini and carrots into small cubes, and finely dice the onion.
2. Heat the olive oil in a large pan, then sweat the onion and carrots in it for 3 minutes.
3. Add the bell pepper and zucchini and fry for another 6 to 8 minutes over medium heat, until the vegetables are soft.
4. Stir in the kidney beans and corn, season with paprika powder and a pinch of salt, and let the filling cool; it can be stored in the refrigerator for up to a day.
5. Grate the Gouda and mozzarella and mix them with the vegetables.
6. Spread a quarter of the filling over each tortilla, then fold half of it over or place a second tortilla on top.
7. Cook the quesadillas in a dry pan over medium heat for 2 to 3 minutes per side, until golden brown and the cheese has melted.
8. Cut the quesadillas into triangles and serve warm.