Quesadillas with chili sin carne

Ingredients

• 400 g Tomato, cubed, canned
• 300 g Red kidney beans, canned
• 200 g Corn kernels, frozen
• 1/2 tsp Cinnamon, ground
• 2 tsp Oregano, dried
• 2 tsp Basil, dried
• 1/2 tsp Table salt
• 1/4 tsp Black pepper, ground
• 1/2 head Medium onion, chopped
• 1 tbsp Sunflower oil
• 2 clove Garlic cloves, minced
• 5 pcs Whole-wheat tortilla
• 75 g Buffalo mozzarella

Method

1. MAKE THE CHILI SIN CARNE:
2. Pour oil in a big pan.
3. Fry onion & garlic.
4. Add all the other ingredients.
5. Heat it together for about 5 minutes.
6. MAKE THE QUESADILLAS:
7. Toast one side of the torillas in a pan on medium-low heat.
8. Top half of it with sliced mozzarella, about 7,5 g.
9. Put about 3-4 tbsp-s from the chili sin carne on the mozzarella slices.
10. Top it with about 7,5 g sliced mozzarella.
11. Fold the empty half of the tortillas on top.
12. Turn it over, and toast the other slice of the quesadillas as well.
13. Enjoy with garlic-yogurt dip and mixed green salad!