Vegetable Quesadillas are inspired by Mexican quesadillas. This recipe adds an Indian twist to popular Mexican quesadillas.
Recipe
Serving: 4
Cooking Time: 25-30 Mins
Complexity: Simple
Taste: Spicy
Ingredients
| Item | Quantity |
|---|---|
| Chopped Onion | 1/2 Cup |
| Chopped Garlic | 2 Tablespoon |
| Corn (boiled or frozen) | 1/4 Cup |
| Chopped Tomatoes | 1/4 Cup |
| Mixed Colors Chopped Bell Peppers | 1/2 Cup |
| Finely Chopped Mushrooms | 1/4 Cup |
| Chopped Carrots | 1/4 cup |
| Baby Spinach | 1 Cup |
| Spicy Salsa | 2 Tablespoons |
| Cooked Black or Red Kidney Beans | 1 Cup |
| Butter | 1/4 Cup |
| Salt | 1/2 Teaspoon (as per taste) |
| Oil | 1/4 Cup |
| Grated Cheese | 1 Cup |
| Chili Flakes | 1/2 Teaspoon |
| Sour Cream | 1/4 Cup |
| Tortilla | 8 Pieces |
Cooking
- Step 1
Put the butter into a heated pan. When it melts (don’t let it burn), add the onions and sauté for a little while. Then, add the bell peppers and sauté for another few minutes. Once the bell peppers and onions become soft, add the garlic and sauté for another minute.
- Step 2
Add mushrooms and corn. Press the cooked beans with your fingertips. Now add the pressed beans to the mixture and sauté for an additional 2 minutes.
- Step 3
Add all the spices and salsa. Mix everything well together. Just keep stirring in between. Make sure all the juice of veggies and beans dries out. Now, slow down the heat.
- Step 4
Heat another flat pan, put some butter in it, and put a tortilla in it. Spread a mixture of step 3 evenly on top of the tortilla. Now, spread a few spinach leaves and sprinkle with grated cheese. Once the tortilla is properly hot, place another tortilla on top of the mixture to form a sandwich. Apply some butter to the upper tortilla and cover it with a plate. Then, flip it with the help of the plate. Cook from both sides until golden brown and crispy.
ServingServe with hot spicy salsa and sour cream.
