Red Bean Quesadillas

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

Ingredients:

6 tortillas

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.