- Prep Time:20m
- Cook Time:45m
- Total Time:1h 5m
- Serves: 4
- Yield: 4 quessadillas
Ingredients
- 1 c onion, sliced
- 1 c red/green bell peppers (capsicum), sliced
- 1 jalapeno, diced
- a handful of spinach, washed and dried
- 1 c of tofu, diced, and slightly toasted in a pan till golden brown on all sides
- 1/2 c corn, cooked
- 1/2 c cooked beans (black-eyed peas, black beans, white beans, chick pea (channa), or anything you have at hand)
- 1 -2 cups of grated cheese, cheddar
- 2 tbsp. red chilli flakes
- Salt and pepper to taste
- 4 corn tortillas. Alternatively, wheat rotis will also work.
Instructions
- Line a baking tray with foil. Spread out the sliced onions, capsicum, jalapenos and spinach. Drizzle with oil and salt. Bake at 400°F /200°C for 20-25 minutes until the vegetables are cooked and slightly charred.
- Alternately, you can use a fire grill or a tandoor oven to get the same flavour. Or just roast them in a pan over medium heat till cooked.
- Over low heat, place the tortilla on a heavy bottomed skillet. Cover the tortilla with the grated cheese.
- Over half the tortilla, spread a little of the filling - tofu, corn, grilled vegetables (spinach, onion, jalapenos, red pepper), beans and more cheese if needed.
- Season with red chilli flakes, salt and pepper.
- Once the bottom is crisped and the cheese molten, fold over the tortilla in half. Press down for the cheese to melt and seal the ingredients.
- Remove from heat and cut into third like triangles.
- Serve hot and enjoy with a side of sour cream and freshly made guacamole.
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