Month by month we're working our way through our 'World in Your Kitchen' calendar. April threw up this delicious sounding Argentinian delight. Having spent a few hours on a fruitless search for lyrebirds in the Dandenongs (we couldn't even find the lyrebird track, let alone an actual lyrebird), we were pleased with the simplicity of this recipe - mush the fillings together in a frypan, whack them in some burritos and bake. Nothing to it.
I was given a free hand with the spices and, typically, over-chillied the mix slightly, leaving Cindy a bit lacking in enthusiasm for the meal. I found them much more amenable - even throwing on some jalepenos to liven things up a bit. The mix is a bit more veg-tastic than some of our previous burrito fillings, with capsicum and tomato adding some freshness to the general beaniness. I've decided I'm not a huge fan of the baked quesadilla style Mexican - I'd rather have had these tortillas soft and folded than rolled and covered in cheese, but this was still a relatively easy and satisfying weekend feast.
Bean and cheese tomato quesadillas
Tortillas (the recipe says 6 - we used up most of the mix in 4)
1 400g can red kidney beans, drained
3 tomatoes, chopped
1 green capsicum, chopped
1 onion, finely sliced
1/2 teaspoon chilli powder (be conservative here if necessary!)
1/2 teaspoon cumin
~ 2 cups grated cheddar cheese
Preheat the oven to about 190 degrees.
Cook the onion in the oil for about five minutes. Add in the tomatoes and capsicum, the spices, and seasonings and cook for another five minutes, stirring frequently.
Add in the beans and stir them through. Mash them up a bit with a fork or masher.
Plop the mixture onto each tortilla, roll them up, cover with cheese and bake for about 15 minutes.