Bean Spinach And Corn Quesadilla Recipe
Bean Spinach And Corn Quesadilla Recipe is yet another variety of quesadillas, where this one is stuffed with refried beans, spinach and sweet corn, glued together with melt in the mouth cheddar cheese, something you absolutely can't refuse.
The Bean Spinach And Corn Quesadilla Recipe makes a quick satisfying, protein and fiber rich meal that you can get ready within 30 minutes.
Whole wheat tortillas are stuffed with healthy ingredients like protein rich rajma, sweet corn and iron rich spinach leaves, mixed together and seasoning it with mixed herbs and chilli flakes that adds great flavour to the dish.
Other recipes that you can try are:
- 3 Whole Wheat Flour Tortilla
- 1/2 cup Refried beans
- 1-1/2 cups Spinach , roughly chopped
- 3/4 cup Sweet corn
- 1/2 cup Yellow Bell Pepper (Capsicum)
- 3/4 cup Cheddar cheese
- 1 teaspoon Red chilli powder , or paprika
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Mixed Herbs (Dried)
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
- Butter (unsalted) , or oil to cook the filling
How to make Bean Spinach And Corn Quesadilla Recipe
To begin making the Bean Spinach And Corn Quesadilla Recipe, first get all your ingredients ready. You can used a canned red beans or click here to see the recipe of how to make refried beans at home. Keep this aside.
In a pan, heat the oil, add chopped yellow pepper, stir and cook for a minute at medium heat until soft and tender.
Once the peppers are cooked, add the spinach and corn and cook until the spinach wilts. Add the refried beans mixture and stir well to combine it into this mixture.
Finally add the paprika, mixed herbs, mix well, adding salt to taste. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and stir in the chopped coriander leaves.
The filling is now ready for the Bean & Spinach Quesadilla.
Our next step is to grill the Quesadillas. Preheat a cast iron skillet while we fill and prepare the quesadillas.
Spread butter on one side of the large tortilla. With heat on medium, place the buttered side down on the skillet.
Spoon over some refried bean and spinach filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge. Sprinkle some grated cheese over this filling.
Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.
Heat this side until the bottom-surface develops deep golden-brown spots and the cheese melts. This would take about 2 to three minutes. Press down the Quesadilla so the cheese melts.
Once the bottom has turned golden and crisp, flip the Quesadilla over carefully and allow the other side to brown up. Once done, transfer to the serving plate.
Using a pizza cutter or a knife, cut to form triangular portions of the quesadilla.
Anu is a doctor by education, she strongly believes, as Hippocrates said 'let food be thy medicine and medicine be thy food'. Anu's focus has been on providing creative, healthy, easy to cook meals with an Indian touch to appeal to a global audience. She also likes to explore plant-based nutrient rich ingredients such as quinoa, bulgur wheat etc. She creates many recipes with a south Indian touch, which is largely an unknown sector when it comes to the popular Indian food. Her most recent project of providing diabetes friendly recipes is gaining popularity too. You can see her work at - http://easybitesonline.com/