Veggies Quesadilla
Veggie Quesadilla- These Mexican quesadillas are stuffed with a savory flavor-packed corn, beans, veggies and cheese filling.
Servings 5 servings
Calories 316kcal
Ingredients
- 4 flour tortilla
- 1 Onion medium ,Chopped
- 1 Red bell peppers cut into strips
- 3 - 4 pods Garlic
- 2 tbsp tomato paste
- 1 can Black Bean drained
- to taste salt
- 2 tbsps olive oil
- ¼ cup coriander / cilantro fresh leaves
- 1 cup cheese Mexican blend
Instructions
- Season pumpkin cubes with little salt and pepper. Toss in 1/2 tbsp olive oil.Bake at 180 degrees for 20 minutes. Stirring with a spatula in between. The pumpkins should be just tender(not mushy).Let it cool.
- In a pan add rest of the oil. Add minced garlic followed by chopped onion.
- When the onion looks transparent, add chopped mushroom and baked pumpkin cubes. Mix well and cook for 3-4 minutes. Add tomato paste. Cook for another one minutes.
- Add peppers, toss well. Add Fajita/Cajun seasoning and salt.
- Mix everything well. Switch off the gas. Add chopped cilantro/coriander.
- Heat a griddle pan. Brush oil lightly.
- On a clean surface or chopping board place one tortilla.
- Spoon half of the mixture on one half of the tortilla (As shown in the above picture). Sprinkle cheese on top. Fold another half of the tortilla to cover the stuffing and make a semi-circle.
- Carefully lift the stuffed tortilla using a spatula and place on the heated griddle pan. Place some heavy vessel on the top and let it grill for a couple of minutes till crispy and charred grill marks appear on the tortilla.
- Repeat the above process with another tortilla.
- Serve warm with fresh salsa or Sour cream.
Nutrition
Serving: 1Serving | Calories: 316kcal | Carbohydrates: 27g | Protein: 12g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 419mg | Potassium: 576mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5419IU | Vitamin C: 40mg | Calcium: 261mg | Iron: 2mg