Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "55da5a63a3754cf8a3e0a45b1887677d",
    "updated": "2025-04-25T13:47:38.147Z",
    "title": "Black bean and cheese quesadillas with roasted green chiles",
    "subtitle": "",
    "description": "I prepare these for breakfast, lunch, and dinner. They are incredibly simple to make. The unique flavor enhancement comes from the fire-roasted green chiles, a specialty of the Southwestern region. Canned versions of these can typically be found in most grocery stores alongside other Mexican ingredients. They have a rich flavor without being spicy, making them suitable for children as well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(15-ounce) can black beans, drained and rinsed",
          "ground cumin",
          "salt",
          "freshly ground pepper",
          "(4-ounce) can diced mild fire-roasted green chiles (about 1/4 cup)",
          "shredded daiya vegan pepperjack",
          "shredded daiya vegan cheddar",
          "shredded daiya vegan mozzarella",
          "chopped cilantro",
          "(12-inch) gluten-free tortillas",
          "chunky salsa for serving (optional)"
        ]
      }
    ],
    "instructions": [
      "Place the black beans in a bowl and gently mash them with the back of a fork. Combine the cumin, salt, and pepper, then mix in the green chiles. Add the vegan cheeses, toss everything together, and stir in the cilantro.",
      "Distribute a generous ½ cup of the filling over half of each tortilla in a half-moon shape, ensuring to leave a 1-inch border. Fold the other half over and press down gently.",
      "Cook two quesadillas at a time in a large nonstick skillet (a 12-inch cast-iron skillet works well) over medium-high heat. Cook for 2 minutes, pressing down slightly with a spatula. Carefully flip, and cook for another 2 minutes. Remove from the pan and cut into halves. Repeat with the remaining two quesadillas. Serve with a small amount of salsa on the side."
    ],
    "notes_ingredients": "",
    "notes_instructions": "To flip neatly, lift a quesadilla with a spatula, rotate the pan, and allow the quesadilla to land in the open space, now properly positioned. Repeat this method for the other quesadilla."
  }
]