Ingredients (4 servings)
| Tortillas (20-cm) |
4 |
|
【Curry sauce】
Canned kidney beans (drained) |
500 g |
|
Onion (minced) |
100 g |
|
Vegetable oil |
1 Tbsp |
|
Water |
400 ml |
|
S&B Golden Curry Mix 92g |
1 pack |
|
Red onion (minced) |
100 g |
| Sliced cheese (melting type) |
8 |
|
【Tomato salsa】
Tomato (chopped) |
100 g |
|
Onion (minced) |
50 g |
|
Garlic (minced) |
Pinch |
|
Lime |
As needed |
|
Cilantro (minced) |
1 tsp |
|
Vinegar |
Pinch |
|
Olive oil |
1 Tbsp |
|
【Guacamole】
Avocado (seeded, peeled and mashed) |
1 |
|
Lemon juice |
1 Tbsp |
|
Salt |
Pinch |
|
【Garnish】
Sour cream |
As needed |
|
Lime |
As needed |
|
Cilantro |
As needed |
Directions
- Make the 【Curry Sauce】.
【Curry Sauce】
- Mince the onion and red onion.
Heat the oil in a pan over medium heat and add the onion.
Add the kidney beans and stir-fry lightly. Add the water and bring to a boil.
- Turn off the heat and add the S&B Golden Curry Mix by breaking it into pieces.
Stir until sauce mixes are completely melted.
Turn on the heat again and simmer over medium heat until thickened.
- Add the red onion into the sauce.
- Place a tortilla and spread the cheese and 【Curry Sauce】 over the tortilla. Fold the tortilla in half.
- Heat a pan and place the quesadilla.
Cover and cook for 4-5 min until the cheese is melted.
【Tomato Salsa】
- Combine all vegetables in a bowl. Add the olive oil and season with the vinegar.
【Guacamole】
- Mash the avocado and season with the lemon juice and salt.
- Serve 【3】 with 【Garnish】 as you like.
