To begin making the High Protein Refried Quesadillas Recipe, you can either use left over large rotis or use the store bought Whole Wheat Flour Tortillas. Keep them ready.

Soak the Rajma and black eyed beans in water for 1- to 12 hours or overnight.

Pressure cook the Rajma and beans with water for about 3 whistles and turn the heat to low. Simmer the beans for another 30 minutes until the beans are cooked completely. Turn off the heat and allow the pressure to release completely. Once done, keep it aside.

Prepare the rest of the ingredients and keep them ready as well. 

Heat oil in a pan over medium heat; add onions and garlic saute until it softens. Add the pureed tomatoes, cumin powder, tabasco sauce and cooked beans. Using a potato masher, keep mashing and mixing the beans on medium heat until it becomes smooth and yet has a chunky texture.

Check the taste and add more salt or tabasco sauce as per your preference. Keep this aside.

Our next step is to grill the Quesadillas. Preheat a skillet/ tawa over medium heat and warm the tortillas for a few seconds. Spoon about 2 tablespoons of the refried bean filling over one-half of the tortilla, leaving about 1/2 an inch space from the edge. Sprinkle another 2 tablespoons grated cheese over this filling.

Fold over the empty half of the tortilla, covering the filling, making a semi-circular quesadilla.

Drizzle oil over the quesadilla and grill on both sides until you get deep golden-brown and crisp texture. This would take about 2 to three minutes over medium heat. 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 refried bean quesadilla.

Serve the High Protein Refried Quesadillas along with a Mexican salsa and Homemade Sour Cream for a wholesome and delicious weeknight dinner.