Kidney Bean Quesadilla
Protein rich and cheesy quesadillas made with kidney beans.
Servings: 2 whole quesadillas
Ingredients
For the stuffing
- 1 c drained and canned Kidney beans
- 1/2 c finely chopped Onion
- 2 tsp grated Garlic
- 1/2 c frozen sweet corn
- 1/4 c finely chopped bell peppers
- 1/2 c finely chopped tomatoes
- 1 tsp Red paprika
- 1/2 tsp ground cumin
- 2 slices cheddar or 1/2 c grated cheddar
- 1/4 tsp Salt or to taste
- 1 tbsp Oil 1 tbsp
- 1 tbsp finely chopped cilantro leaves
For The Quesadilla
- 2 flour tortillas
- 2 tsp oil
Instructions
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 1/2 a tsp oil on the griddle.
- Place the tortilla on it and cook for 20 secs.
- Add 1/2 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.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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