Tex-mex, Wraps

Quesadillas with black beans, jalapeno and mozzarella

This is dangerously good! Crispy tortillas, tex-mex seasoned vegetables with heat from jalapeno and melting mozzarella … Mmm… (The recipe is inspired by a recipe in the “New Vegetarian Kitchen” by Nicola Graimes.)

Serves 4-5

460 g of cooked black beans (drained weight)
200 g mozzarella, cut into smaller pieces
2 red peppers, cut into short sticks
1 red onion, chopped
1 jalapeno, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
0.5 tsp herb salt
0.5 tsp ground black pepper
8 small wheat tortilla breads
Oil for brushing
1 batch guacamole, according to the recipe under Corn tortillas with fried beans and guacamole

Heat the oven to 200 °C. Prepare the guacamole according to the recipe earlier in the blog. Stir together all ingredients and spices and spread it on 4 tortilla breads on a baking tray. Add a tortilla on top of each filling and brush it with oil. Bake in the oven for about 10 minutes or until the bread has become golden brown. Serve with guacamole.

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