Cannellini Beans Quesadilla Recipe

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I know i ve mentioned it a million times before and would like to repeat it, i am a sucker for mexican food and jus love it in any form! Its more veggie more diet-friendly and so yummy that its impossible to resist. Now i can never think of makin anything crispy and yummy without using potatoes or a ton of oil for deep frying floured elements! Well there is always baking, but butter and pastry sheets.. nah! Yea u kno where am gettin at! Quesadillas are the best mexican appetizers (or in my case the main course) i ve ever had. I just cannot get over a black bean quesadilla with a sour cream dip i had in some country side restaurant in southern georgia.. i ve been attempting to make it at home for a long time now.. but nothin can come close to it.. then i found this cannellini beans, white beans (i dono y i cannot spot even a single can of black bean in the UK) and decided to try my hands on makin a quick fix quesadilla for dinner.. and yippie! i got it perfectly this time.. check it out (i know the pic is not too good, frankly had no patience to click while the smell was so inviting to eat)!

Cannellini Beans Quesadilla Recipe


Ingredients
Wheat Tortillas – 2 large ones
Cannellini Beans – 1 can (soak and boil if you are using fresh beans)
Cheese – handful – grated (i used Gouda)
Onion – 1 medium sized
Tomato – 1 medium sized
Mixed Peppers – 1/2 cup – cut and thinly sliced
Red Chilli Flakes – 1 tsp (or as per taste)
Garlic Powder – 1 tsp
Cumin Powder – 1/2 tsp
Black Pepper Powder – 1 tsp
Salsa and Sour Cream
Salt to taste
Oil/butter to saute

Method
For the filling, saute the onions until golden brown and then bring in the mixed peppers.
Once they are fried, add the powders and crushed juicy tomato, mix well.
Let it cook for few minutes, add the cannellini beans, salt and pepper.
Simmer and let it cook for few more minutes, add water if needed
I added a bit of salsa to the filling too, but its optional.
Heat one tortilla in a pan and spread the filling on it, place the other tortilla carefully over it.
Leave a little space before the edge for sealing, you can place some cheese in here if u like.
This is the tough part, flip after few seconds to the other side, without disturbing the filling.
You can fill half of a tortilla and fold it (instead of using two at a time), to make flipping easier.
Remove when its perfectly crisp to eat and the cheese is melted enough.
Serve hot with salsa and sour cream!

Alternatively, you can also bake the quesadillas if you are not comfy with the whole flipping thing, 10 minutes in a 220 degrees preheated oven should do.

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