Kidney Bean quesadilla – healthy, delicious, cheesy, protein-rich Mexican style snack. You can pack this for lunch boxes or even serve it as breakfast.
So, what exactly is a quesadilla? A quesadilla is like the Indian Paratha. We use a filling that usually has beans, cheese and some ground spices. The most common beans used are red beans, pinto beans or black beans. And they also use a combination of cheeses- cheddar, Montrey Jack or even Mozarella.
While I do love pinto beans and black beans, I always have a soft spot for Rajma aka the Desi kidney beans. So I used kidney beans, also called as Rajma to make these quesadillas.
This recipe is not made from scratch. This is a semi-homemade recipe. I m using store-bought tortillas and canned kidney beans. After all, who wants to make everything from scratch in this scorching weather, tell me?
If I have to pick my favorite cuisine, it will be Mexican, hands-down. I love how similar it is to Indian cuisine and yet, the flavors are so different. I also love Mexican because it is very vegan-friendly. Cheese and sour cream are probably two of the most used dairy ingredients in Mexican food. And these can easily be given a miss.
I have used canned kidney beans and flour tortillas here. You can also use canned red beans or pinto beans for this recipe. As for the tortillas, I have used wholemeal flour tortillas. Corn tortillas or even the regular flour tortillas work well here.
If you are interested, you can even try making whole wheat tortillas and make some whole wheat quesadillas.
Veggies- Sweet corn kernels give a nice sweet bite in this recipe. Bell peppers add a crunch in the filling. Personally, I love both these veggies in my quesadillas.
Cheese- In this kidney bean quesadilla, I have used sliced cheddar. You can also use grated cheddar. For this recipe, you will need ½ c grated cheddar. Both white and red cheddar work equally well here. You can also grate cheese cubes to use here.
Cilantro– Like all mexican recipes, quesadilla filling too uses cilantro. And because I love it, I tend to add a little more than usual. Feel free to adjust the amount of cilantro based on your preferences.
Prep work, shelf life and storage
Since we are using canned beans, frozen sweet corn kernels and flour tortillas, not much has to be done in terms of prep. However, this filling is freezer-friendly. I usually make a double batch and freeze half. This way, I can whip up these quesadillas at a moment’s notice.
Shelf life and storage
To freeze the filling, simply transfer the portion you want to freeze to a freezer-safe bag or box. I recommend using a freezer-friendly silicone bag. If you are using a zip-lock bag or silicone bag, then make sure to release all the air out and flatten the bag evenly. Label it with the date. Freeze till ready to use.
Whenever you want to use the filling, add it to a pan and gently reheat on low flame for about 5 mins.
Frozen quesadilla filling keeps well for 3 weeks in the freezer and 3 days in the fridge.
- You can also mash the beans lightly using a potato masher for a creamier filling.
- Adding oil to toast the quesadillas is completely optional.
- I prefer toasting the quesadillas on low heat till the cheesy starts to melt.
- Do not add too much filling. This will make it difficult to flip the quesadillas.
Making the filling
Heat a pan with oil.
Toss in the onions, garlic and bell peppers next.Mix well and saute till onions become pink and soft.
Next, add the spice powders and saute for half a min.
Now, toss in the tomatoes and cook till mushy.
Add the beans along with the sweet corn next. Stir and mix well.Cook for 1 to 2 mins. When done, garnish with finely chopped coriander leaves.Set aside.
Making Kidney bean quesadilla
Heat a griddle. Brush ½ a teaspoon oil on the griddle.Place the tortilla on it and cook for 20 secs.
Add ½ c of the bean filling in such a way that it covers only one half of the tortilla.
Place the cheese slice over this. Or sprinkle grated cheddar if you are using grated cheese.
Fold the tortilla over. Cook on medium flame for 30 secs.
Using a flat ladle, gently flip the quesadilla and cook for another 30 secs until the tortilla is toasted. Slice into two and serve hot. Repeat with the remaining filling and tortilla.
You can serve these lip-smacking cheesy quesadillas with either of these or some sour cream and the classic tomato salsa.
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Kidney Bean Quesadilla
For the stuffing
- 1 c drained and canned Kidney beans
- ½ c finely chopped Onion
- 2 teaspoon grated Garlic
- ½ c frozen sweet corn
- ¼ c finely chopped bell peppers
- ½ c finely chopped tomatoes
- 1 teaspoon Red paprika
- ½ teaspoon ground cumin
- 2 slices cheddar or ½ c grated cheddar
- ¼ teaspoon Salt or to taste
- 1 tablespoon Oil 1 tablespoon
- 1 tablespoon finely chopped cilantro leaves
For The Quesadilla
- 2 flour tortillas
- 2 teaspoon oil
Making the filling
- Heat a pan with oil.
- Toss in the onions, garlic and bell peppers next.Mix well and saute till onions become pink and soft.
- Next, add the spice powders and saute for half a min.
- Now, toss in the tomatoes and cook till mushy.
- Add the beans along with the sweet corn next. Stir and mix well.Cook for 1 to 2 mins.
- When done, garnish with finely chopped coriander leaves.Set aside.
Making Kidney bean quesadilla
- Heat a griddle. Brush ½ a teaspoon oil on the griddle.
- Place the tortilla on it and cook for 20 secs.
- Add ½ c of the bean filling in such a way that it covers only one half of the tortilla.
- Place the cheese slice over this.
- Or sprinkle grated cheddar if you are using grated cheese.
- Fold the tortilla over.
- Cook on medium flame for 30 secs.
- Using a flat ladle, gently flip the quesadilla and cook for another 30 secs until the tortilla is toasted.
- Slice into two and serve hot. Repeat with the remaining filling and tortilla.