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Rajma Veggie Quesadillas

Kids tired of plain old roti-sabzi? Give your staple meal a Mexican twist and turn them into filling, tasty and nutritious Rajma Veggie Quesadillas!
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Course: Dinner
Cuisine: Mexican
Author: Freda

Ingredients

  • Three 8-inch tortillas home made or store bought / you can also use homemade chapatis
  • 1 & 1/2 tablespoon butter/oil
  • 1 & 1/4 cup or as required shredded cheese of choice (I used Mexican blend cheese)
  • 1 cup cooked rajma
  • 1 cup thinly sliced onions
  • 1 cup thinly sliced colored / green capsicum
  • 1 large garlic clove
  • 1 tablespoon tomato ketchup
  • 1/4 teaspoon crushed oregano
  • 1/2 teaspoon cumin powder
  • Salt and pepper to taste
  • 2 teaspoon oil
  • For the tomato salsa:
  • 2 medium tomatoes
  • 1/4 cup roughly chopped onion
  • 1 garlic clove
  • 2-3 tablespoons coriander leaves
  • 1 teaspoon lime juice
  • Salt to taste

Instructions

  • Heat oil in a skillet, add garlic and sauté until fragrant.
  • Add onions and sauté until translucent.
  • Add capsicum, sauté for another 2-3 minutes. Make sure you don't overcook it so you retain the crunch.
  • Add oregano, cumin powder, salt and pepper. Sauté the spices for another 30 seconds.
  • Add the cooked rajma and mix well. Add the tomato ketchup and give everything a good mix.
  • Finally, add the chopped coriander leaves, mix and switch off the heat. The filling is ready.
  • For the tomato salsa:
  • Place the roughly chopped tomatoes, onions and a garlic clove in your food processor, pulse until chunky.
  • Add in coriander leaves , pulse again 4-5 times.
  • Transfer to a bowl, squeeze in the lime juice and salt. Mix and set aside until ready to serve.
  • Notes: you can add 1 jalapeño (remove the seeds for less heat). I've skipped it since I made it for my son.
  • Assembling the Rajma Veggie Quesadilla:
  • Melt 1/2 tablespoon butter in a skillet. Place one tortilla on the pan, spread 2 tablespoons of shredded cheese and top with the rajma and vegetable mixture. Sprinkle 1/4 cup of shredded cheese on half of the tortilla.
  • Fold into half and press gently with a spatula.
  • When the bottom turns crisp, and the cheese starts to melt , flip it over gently, and let the other side cook.
  • When the other side is golden brown, turn off the heat and transfer to a plate. Cut the quesadilla into wedges. Serve hot with prepared tomato salsa and sour cream/yogurt or as it is.