Quesadillas with spicy potatoes and beans

This weekend we have the great Street Food om Søerne food festival taking place right at our doorstep for three days. We already went there yesterday to check out the food trucks and booths, and to have some evening snacks. I still have a long list of tasty things to try, so we will be heading there again today. I will write a post about the festival at the end of it, but now first a quick quesadilla post.

I made these vegetarian quesadillas with the amazing No Fairytales beetroot tortillas to give them more colour. They contained twice-baked new potatoes, black-eyed beans, butter beans, bell pepper, tomatoes, cheese, chipotle and Mexican spices.

Quesadillas with spicy potatoes and beans

Ingredients

8-10 new potatoes

1 red bell pepper

6 cherry tomatoes

½ cup cooked black-eyed beans

1 cup cooked butter beans

1 onion

2 garlic cloves

1 red chilli

1 chipotle chilli

Vegetable oil for frying

2 tbsp tomato purée

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

½ tsp Mexican oregano

100 g grated Cheddar

5 beetroot tortillas

Method

Cook the potatoes in water until done.

Chop the vegetables and start frying the onion in oil.

After the onion is softened, add the garlic, chillies and bell pepper to the pan.

After a while, also add the tomatoes, beans and potatoes to the mix, followed by the seasoning.

Let simmer under the lid until the flavours have blended.

Place some of the potato and bean mix on a tortilla with cheese, fold and fry them on both sides in a pan.

And they are ready to be served. I served the quesadillas with fresh peas on the side. Enjoy!

Have a nice weekend everyone!

Your VegHog