Bean and Pepper Quesadillas with Avocado Lime Dip

Crispy quesadillas with melted Gouda, a spicy bean and pepper filling and a hint of chili. Served with creamy avocado and lime.

By Timo · 3 servings · 30 minutes

Ingredients

  • 6 Stück Wheat tortillas
  • 250 g Gouda, young, grated
  • 240 g Kidney beans from the can, drained
  • 1 Stück Red onion
  • 1 Stück Red bell pepper
  • 1 Stück Garlic clove
  • 1 Stück Red chili pepper
  • 1 Stück Avocado
  • 1 Stück Lime, juice
  • 1 TL Ground cumin
  • 1 TL Sweet paprika powder
  • 2 EL Cooking oil
  • 1 Bund Bunch of cilantro for garnish
  • Salt
  • Pepper

Method

  1. Finely dice the onion and garlic. Deseed the bell pepper and chili pepper and also finely dice them. Adjust the amount of chili to your taste.
  2. Heat one tablespoon of oil in a pan. Sauté the onion, garlic, bell pepper and chili over medium heat for 5 minutes, until the vegetables are soft.
  3. Add the drained kidney beans and mash them roughly with a fork. Season with cumin, paprika powder, salt and pepper and heat for another 2 minutes. Remove from the heat.
  4. Halve the avocado, remove the pit and mash the flesh with a fork. Stir in lime juice, salt and pepper to make a chunky guacamole.
  5. Preheat the oven to 200 °C top and bottom heat, or preheat the air fryer to 200 °C.
  6. Sprinkle one tortilla with a third of the cheese, spread the bean and pepper mixture over it, cover with some more cheese and place a second tortilla on top. Repeat with the remaining tortillas so that you have three quesadillas.
  7. Bake the quesadillas in the air fryer for 5 to 6 minutes, flipping them halfway through, until golden brown and the cheese has melted. Alternatively, crisp them in a non-stick pan with a little oil on both sides.
  8. Cut the quesadillas into triangles, sprinkle with cilantro and serve with the guacamole.