Saturday 15 December 2012

Red Bean Quesadillas


Delightfully simple and tasty Quesadillas with red kidney beans served with salsa and guacamole dip. Perfect Treat!!!!



Ingredients:


1 cup kidney beans (rajma), soaked overnight and cooked
3 -4 Garlic cloves, finely chopped
1 onion, finely chopped
1 cup cheddar cheese, grated (Can use more if you like J)
2 tomatoes, chopped
1/2 cup green bell pepper, chopped (I used red-yellow bell peppers also)
2 tsp Oil
Salt to taste
1 tsp Mexican Seasoning

For Mexican seasoning: Ground together in a mixer
2 tsp chill flakes
1 tsp oregano
1 tsp cumin seeds, roasted

For Salsa Sauce:

1/2 cup tomato puree
2 tsp tomato sauce
1/2 tomato, finely chopped
1 tsp Coriander leaves, finely chopped
1/4th tsp Mexican seasoning

Method:

  • Heat oil in a pan. Add garlic, onion and stir for 2-3 min on low flame till soft.
  • Add tomatoes, mexican seasoning and salt and sauté for another 4 -5 minutes.
  • Now add bell peppers and the boiled red kidney beans, slightly mash the beans while cooking for it to cook properly.
  • Add some 1/2 cup water or as required and let it cook for about 5-6 minutes or completely dry. Keep aside.
  • Take tortilla and fill it half with the prepared red kidney bean filling.
  • Sprinkle grated cheese on top. Fold the tortilla in half. Repeat for all other tortillas.
  • Now take another pan and heat some oil in it.
  • Put the prepared tortillas in the pan and cook it for 1-2 minutes, or until they are crispy and brown on both sides or grill them.
  • Cut the tortillas into triangles and serve with the salsa, guacamole and sour cream dip.

  
For Salsa: Mix the tomato puree, tomato sauce, tomato, coriander and mexican seasoning, in a bowl to make Salsa sauce.

Note: You can use left over rotis in place of tortillas and can make vegetable filling also.




1 comment:

  1. Oh man... This is just so mouth watering to look at. You have made me very hungry with this post dear. But thanks for sharing it with us anyway. Keep it up.

    ReplyDelete