Place all the ingredients for the taco seasoning in a bowl and mix together. Place to the side. Alternatively you can use 1 tablespoon store bought taco seasoning.
For the tortillas: Place the flour and salt in a bowl. Add the olive oil and water, and mix until a smooth dough forms. Place the dough on a floured work surface, and knead until elastic. Divide the dough into ca. 8 equally sized portions, and roll each portion into a ball.
On a well floured surface using a floured rolling pin, roll each ball into round thin tortillas (ca. 18cm diameter). Heat a frying pan. Place a tortilla in the pan, and cook until the dough bubbles and becomes golden brown. Flip the tortilla and cook the other side until it is also golden brown. Cook the rest of the tortillas using this technique. Keep cooked tortillas warm.
For the filling: Finely chop the onion and garlic. Heat some oil in a frying pan and briefly fry the onions and garlic. Drain the beans, and rinse with water. Purée the beans using a hand-held blender. Drain the can of corn. Wash the pepper, remove the seads, and cut into small pieces. Place all of the filling ingredients (apart from the cheese) in a bowl and mix well. Spread 1-2 tablespoons of the filling onto a tortilla. Sprinkle with cheese before placing a second tortilla ontop.
Again heat some oil in a pan. Place the quesadilla in the pan and cook for ca. 4 minutes. Carefully flip the quesadillas and cook the other side until all the cheese is melted. Remove the quesadilla from the pan and slice into quarters. Fill and cook the rest of the tortillas.
Serve the quesadillas with guacamole, salsa and sour cream.
¡Que aproveche!
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