Veggie Quesadilla

Cuisine: Mexican

Cook Time: 30 Minutes

Serves: 4

A Mexican delicacy that can be a healthy alternative to pizza. Power-packed with proteins and vegetables, this can be an easy go-to food if you are too lazy to make anything. Let's check out how to make vegetable quesadilla at home.

4 whole wheat flour or corn tortillas
1 cup chopped vegetables (french beans, spring onion, zucchini, bell peppers, mushrooms)
1 cup canned black beans
Taco seasoning
6-7 pods of garlic, finely sliced
2 tablespoons Southwest mayonnaise
Cheese or hung curd (Optional)
1 teaspoon roasted cumin
Salt and pepper to taste

For creamy dip:

½ cup sour cream
¼ cup mayonnaise
Finely chopped cilantro and basil
1 teaspoon Olive oil
Salt and pepper to taste

An easy and quick Mexican meal filled with the goodness of vegetables. A perfect evening snack with goodness of vegetables that is hard to resist.

In a pan, heat 1 tablespoon of olive oil and put all the vegetables along with canned beans. Add cumin powder, chili, or pepper, mix it well. Add salt to taste and cook until they turn soft and mushy.
In another large skillet, place one large tortilla and spread cheese or hung curd all over it in an even manner.
Finally, top it with cooked vegetables and fold this into a half-moon shape. Flip it after it turns golden brown.
For the creamy dip, blend all the ingredients for 1 minute in the blender and serve with already prepared veggie quesadillas.

Chef Tip: You can always replace cheese with vegan cheese for a vegan version or with greek yogurt for a fat-free healthy version.

You don't have to go to a Tex-Mex restaurant to enjoy the veggie quesadillas when you can prepare them easily at home. They fill you up healthily and can be relished as a brunch or an evening snack.

Quick Bites

Fun Fact

• Quesadillas literally translates to “little cheesy things” in Spanish, with queso meaning cheese and Dilla roughly meaning “dude”

Historical Fact

• A quesadilla is a Mexican dish and type of taco consisting of a tortilla primarily with cheese, and sometimes meats, beans, vegetables and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used but it can also be made with a flour tortilla, particularly in northern Mexico and the United States

• The quesadilla has its origin in the 16th century. Corn tortillas were already popular with the Aztec people. They often stuffed them with squash and pumpkin and baked them in clay ovens as a sweet dessert. After the introduction of dairy products, the indigenous people included cheese in the mix. Thus, the quesadilla was born.