Saturday, 15 December 2012

Red Bean Quesadillas

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


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


  • 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.