Quesadilla is a simple yet versatile dish. It is basically a stuffed taco with filling of your choice. You can make the filling vegan vegetarian or non-vegetarian. It tastes just so good that you will love making it time and again. A deep pan works fine if you do not have a quesadilla maker.
I love the similarity of Mexican food with Indian cuisine. Be it quesadilla which totally resembles our stuffed kulcha or tomato rice. Using veggies like jackfruit,de and different breads. Eating crispy taco reminds me of our lip smacking chaat. If you love your street food and love eating vegan/ vegetarian, both the cuisines are just a jackpot of recipes.
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Equipment
- pan
- chopper / food processor
- can-opener
- spatula
Ingredients
- leek / onions
- canned black beans (drain excess water)
- shelled corn
- kale / spinach
- ginger-garlic
- Mexican seasoning (can be replaced with cumin and garlic powder)
- Tortilla wraps
- Avocado slices or Cheese slices(for non vegan)
- salt as per taste
- oil
Instructions
- Heat oil in a pan. Add ginger-garlic, chopped leeks or onions with little salt in a pan. Let it cook for a couple of mins.
- Now, add chopped kale to it. Let it cook until kale leaves wilt.
- Add shelled corn
- Add canned black beans followed by seasoning.
- Mix well with a spatula. cover and cook for few minutes.Turn off the heat.
- Layer the filling in half of tortilla wrap.
- Add cheese slices/avocado on top.
Add cheese slices/avocado on top.
- Gently fold the tortilla.
- Heat a cast iron pan and add oil on it. Cook quesadilla on both the sides evenly.Take care while flipping over. You may cook them one by one as its easier to flip.
- Optionally cut them in smaller pieces. Serve hot.
Variations
- You can make Caprese salad filling by layering tomatoes, mozzarella, basil. with a drizzle of olive oil. Alternatively, you can make a filling of black beans or red kidney beans,onions,peppers,tomatoes,corn, cilantro with cheese. You may also add olives,feta cheese, spinach. You can also make it in air fryer or oven instead of pan.
Substitution
- You can use any left over veggies as a filling. Simply heat the filling and add cheese optionally. Other varieties are fajita quesadilla, vegan quesadilla , egg quesadilla. Some people also like to make chicken quesadilla or with shrimp filling.
Storage
Store the fillings separately and tortilla too. Make it fresh. If you have left over quesadillas they stay good for 1-2 days in refrigerator. Always reheat your leftovers.
Related links
Quesadilla | Veg quesadilla recipe
Equipment
- pan
Ingredients
- 2 tablespoon oil
- 1 tablespoon ginger
- 1 tbsp. garlic
- 1 cup leeks chopped,or onion
- 3 cups kale or spinach
- 1 cup canned black beans drain the excess water
- 1 cup corn shelled
- 1 tbsp. Mexican seasoning can be replaced with cumin,garlic powder and paprika in equal quantity.
- salt as per taste
- 4-5 Tortilla wraps large tortilla
- 1 full avocado, sliced or cheese slices (for non vegan)
Instructions
- Heat oil in a pan. Add ginger-garlic, chopped leeks or onions with little salt in a pan. Let it cook for a couple of mins.
- Now, add chopped kale to it. Let it cook until kale leaves wilt.
- Now add shelled corn and mix well.
- Add canned black beans followed by seasoning.
- Mix well with a spatula,cover and cook for few minutes
- Layer the filling in half of tortilla wrap.
- Add avocado slices on top.You can also add cheese slices(for non vegan).
- Gently fold the tortilla
- Heat a cast iron pan and add oil on it. Cook quesadilla on both the sides evenly.Take care while flipping over. You may cook them one by one as its easier to flip.
- Optionally cut them in smaller pieces. Serve hot.
FAQs
Do not add too much oil to the pan. If your quesadilla is cold,reheat them. Always serve them hot.
Mexican cheese like Oaxaca cheese and Chihuahua cheese suit best. However, if you cannot find it nearby, use a mix of shredded cheese, Monterrey Jack and mozzarella.
Please share your inputs..