Spinach and Bean Quesadillas (Mexican)

 

Ingredients:

Flour Tortillas – 4

Spinach – a small bunch

Black beans/Red Beans – 1 cup (soaked for about 5 hours)

Cut Corn – 1 cup

Onions – 2

Capsicum – 2

Cumin powder – 2 tsp

Pepper powder – 3 tsp

Red chilli powder – 1 tsp

Salt – as required

Montrey Jack cheese – 1 cup (shredded)

Oil – 2 tbsp

Salsa – for dressing

Method:

1. Nicely chop the onions and capsicum.

2. Add oil in the pan and saute onions until it turns transparent.

3. Then add capsicum, spinach and cut corn and saute for about 5 minutes.

4. Add the beans and cook them until done.

5. Add cumin powder, red chilli powder, pepper powder and salt.

6. Warm up two tortillas to assemble quasedilla for a single serving.

7. Place one tortilla and spread out the filling and sprinkle the shredded cheese over the filling.

8. Place the second tortilla and warm up both the sides.

9. When the tortilla becomes a bit hard and the cheese melts, set it aside.

10. Use a cutter/knife and cut the quasedilla into four pieces and serve with salsa.