Quesadilla | Veg

Easy dinner night quesadilla with beans and cheese and wholesome tomato sauce. It is a very famous Mexican dish and I am not swearing on tradition but I tried to make everything from scratch. Used sliced cheese on top to get more cheesy taste.

Nutritional Value

The quesadilla nutritional value is more in carbs as everything in this dish is homemade other than cheese my estimation is around 250 calories per slices and this dish serves 4 portions.

Ingredients

For Sauce

Tomatoes- 8 medium size

Capsicum- 1

Onion- 1 medium

garlic- 6 pods

Salt- 1 tsp

For Tortillas

Flour AP- 1 cup

Corn flour- 1 cup

Salt- 1/2 tsp

Water- 1/2 cup + accordingly

Oil- 2 tbsp

For Filling

Boiled beans: 1 cup

Chopped capsicum- 1/2 cup

Salt- 1 tsp

Cumin powder- 1 tsp

Chopped garlic- 1 tsp

Oregano- 1 tsp

Cheese- shredded - 1 and half cup

Oil- 2 tbsp

Method

To make tortillas first we will make the dough by combining all the ingredients and let it rest for 20 minutes before flattening it.

We will take small balls of dough and flatten it up in circles and cook it in hot pan for 2 minutes on each sides.

We will cook it from both sides and keep the stack on side.

Now for the beans filling, we will take a pan and add 1 tbsp of oil and then add some chopped capsicum, salt, cumin powder, salt, chopped garlic and oregano in it. Stir it well enough so that all flavours combine well and then keep it aside.

For the sauce, take 1/2 tbsp oil in the pan and then add chopped tomatoes, onion, garlic and capsicum in it and let it cook completely. Blend it completely and keep aside.

Assembling the dish together. 

Take tortilla, fill the beans mix in it with cheese, fold it and keep aside.

I have used a cast iron pan, at bottom spread a generous amount of sauce and add the beans filled tortilla on top of it, aligned in an order.

Now add the cheese and sauce on the top of it and all the leftover cheese and bake it in 200 C for around 20 to 25 minutes. garnish with some cilantro on top.

Enjoy!