Vegetable Quesadillas

Ingredients list for Vegetable Quesadillas

• 6 Cornmeal Tortillas
• 1 inch pieces Red Capsicum
• 4 tablespoons Olive oil
• 2-3 Whole dry red chillies
• 4 large Tomatoes 1 inch pieces
• to taste Salt
• 2 tablespoons Lemon juice
• 1 medium Onion chopped
• 1 medium Carrot cut into thin strips
• 1/4 medium Cabbage shredded
• 1 medium Green capsicum seeded, thin strips
• 2 tablespoons Chipotle sauce
• 1 cup Cheese grated
• 1/2 cup Kidney beans boiled, coarsely ground

Method

1. Heat one tablespoon olive oil in a pan.
2. Add red capsicum, dry red chillies, half the tomatoes and garlic cloves and sauté on high heat till slightly charred. Cool and put them in a blender. Add the remaining tomatoes along with salt and lemon juice and grind coarsely.
3. Transfer the salsa into a bowl. Preheat oven to 180 °C. Heat one tablespoon olive oil in a pan. Add onion and sauté. Add carrot and stir. Add cabbage, green capsicum and salt and mix. Add chipotle sauce and mix. Take it off the heat.
4. Place a tortilla on a baking tray. Spread some vegetable mixture over it. Sprinkle some cheese and cover with another tortilla. Spread coarsely mashed kidney beans and top it up with some more cheese.
5. Cover with another tortilla. Drizzle olive oil over and sprinkle a little cheese. Similarly prepare another tortilla sandwich.
6. Place them in the preheated oven and bake till the cheese melts.
7. Halve each tortilla sandwich and serve hot with the salsa.

Nutrition Info