Quesadilla with pumpkin and beans
Cooking time:
45 minutes
Active time:
30 minutes
Complexity:
Easy
Maria P.
Recipe writer and our reader
Recipe from our reader Maria. "Hearty Meat and Fish-Free Quesadilla."
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Recipe "Quesadilla with pumpkin and beans "
Ingredients for 4 servings
Lavash
6 pcs.
Pumpkin
500 g
Canned red beans
400 g
Cheese
200 g
Red onion
1 pc.
Garlic
2 tooth.
Cinnamon
0.5 tsp
Salt
0.5 tsp
Black pepper
0.3 tsp
Step 1/3
Peel and cut the pumpkin into small cubes. Cut the red onion into half rings. Mix vegetables with olive oil, finely chopped garlic, salt, black pepper and cinnamon. Place on a baking tray and bake in an oven preheated to 200C for about 25 minutes.
Step 2/3
Drain the juice from the tin of beans. Grate the cheese on a coarse grater. Mix beans and cheese with baked vegetables.
Step 3/3
Put the filling on half the pita bread, cover the other half and press down a little. Fry in a dry pan on both sides until ruddy. Serve hot. Bon appetit!
Ingredients for 4 servings
Lavash
6 pcs.
Pumpkin
500 g
Canned red beans
400 g
Cheese
200 g
Red onion
1 pc.
Garlic
2 tooth.
Cinnamon
0.5 tsp
Salt
0.5 tsp
Black pepper
0.3 tsp
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